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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: ratherbeswimmin'
Servings: 12
Deviled eggs with some flavors of Tuscany.
1 tablespoon chopped sun-dried tomatoes packed in oil, drained well
1 teaspoon chopped sun-dried tomatoes packed in oil, drained well
6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
6 tablespoons sour cream
1 teaspoon fresh lemon juice
1 teaspoon finely chopped fresh rosemary leaves
2 ½ teaspoons finely chopped capers, drained well
⅛ teaspoon garlic powder
salt
black pepper
sun-dried tomatoes, slivers for garnish
Gently press the sun-dried tomatoes between several layers of paper towel to remove excess oil. Combine the well mashed yolks with the sour cream and lemon juice. Blend in the sun-dried tomatoes, rosemary, capers, and garlic powder; taste, then season with salt and pepper. Fill the whites evenly with the mixture and garnish each egg half with slivers of sun-dried tomato.