Provençal Deviled Eggs

Provençal Deviled Eggs
Photo by Jan Smith


  • 2 teaspoons chopped capers
  • 2 teaspoons chopped fresh parsley
  • Chopped fresh parsley (optional)
  • 1/3 cup low-fat mayonnaise
  • ½ teaspoon dried herbes de Provence
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • + 4 more ingredients
    • 1 tablespoon chopped sun-dried tomatoes, packed without oil
    • ½ teaspoon Dijon mustard
    • 12 hard-cooked large eggs, shelled
    • 1 tablespoon chopped pitted kalamata olives

Combine boiling water and tomatoes in a bowl. Cover; let stand 30 minutes or until tender. Drain and set aside. Cut eggs in half lengthwise; remove yolks. Place 8 yolks in a medium bowl; reserve remaining 4 yolks for another use. Add tomatoes, mayonnaise, and next 7 ingredients (through pepper); ...

View full recipe at My Recipes


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