Deviled Eggs With Sun Dried Tomatoes And Chives Recipes

DEVILED EGGS WITH CHIVES

Steps:

• Place eggs in large saucepan. Add enough cold water to cover by 1-inch. Cover the pan and bring just to a boil. Remove pan from heat and let eggs stand, covered, for 10 minutes.
• Remove eggs to bowl of cold water and let cool, about 15 minutes. Peel eggs, cut in half lengthwise and remove the yolks to a bowl. Set aside the whites.
• Use a fork to mash the yolks with the remaining ingredients. Mound the yolk mixture back into the hollow of the egg whites, spooning about 1 tablespoons in each half-egg. Sprinkle with reserved chives and serve.

SUN-DRIED TOMATO DEVILED EGGS

Steps:

• Hard boil the eggs.
• Let cool, then peel and halve eggs lengthwise.
• Set aside white halves on a plate and transfer yolks to a medium mixing bowl.
• Mash yolks with mayonnaise, sour cream, tomato paste, shallots, mustard, hot pepper sauce, salt and pepper to taste.
• Spoon filling into egg halves evenly, mounding slightly.
• Store refrigerated in an airtight container.
• If you want, for a dinner party and a fancier presentation, use a pasty bag fitted with a star tip and pipe yolk mixture into the eggs decoratively.

DEVILED EGGS WITH SUN-DRIED TOMATO

Steps:

• Halve the eggs lengthwise, force the yolks through a sieve into a bowl, and stir in the minced tomatoes, the mayonnaise, the sour cream, the vinegar, and salt and pepper to taste. Transfer the filling to a pastry bag fitted with a 1/2-inch decorative tip and pipe it into the egg-white halves, mounding it. Garnish the stuffed eggs with 2 reserved sun-dried tomatoes, cut into julienne strips, and the parsley.