Easter Eggs w/Sun-dried Tomatoes
CATEGORIES
INGREDIENTS
  • 6 large eggs
  • 3 T. mayonnaise
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 2 T. sun-dried tomatoes, oil-packed
  • 2 T. fresh basil, minced
DIRECTIONS
  1. Cover eggs in cold water.
  2. Bring to a boil.
  3. Boil for 5 minutes on low.
  4. Remove from heat.
  5. Cover and let rest for 15 minutes.
  6. Drain eggs and shell immediately.
  7. Halve eggs & remove yolks.
  8. Mash yolks.
  9. Blend yolks w/mayo, salt & pepper.
  10. Fill eggs with the mixture.
  11. Drain and finely chop tomatoes.
  12. Garnish eggs w/tomatoes & basil.
  13. Serve at room temp/slightly chilled.
  14. Makes: 12 egg halves
  15. Prep: 10 minutes
  16. Cook: 20 minutes
RECIPE BACKSTORY
This is adapted from Rick Marzullo O'Connell's wonderful "365 Easy Italian Recipes". It's a yummy way to use up some of those Easter eggs the kids will soon be coloring. Leave out the pepper and they might actually eat one.