ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Provençal Deviled Eggs

Photo: Jan Smith
Yield 2 dozen (serving size: 1/2 egg)
An assortment of dried herbs, herbes de Provence commonly contains basil, lavender, rosemary, thyme, fennel seed, and marjoram. Look for it where other dried spices are sold.

Ingredients

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

Nutrition Information

  • calories 41
  • caloriesfromfat 66 %
  • fat 3 g
  • satfat 0.7 g
  • monofat 1 g
  • polyfat 0.9 g
  • protein 2.8 g
  • carbohydrate 0.7 g
  • fiber 0.1 g
  • cholesterol 71 mg
  • iron 0.3 mg
  • sodium 103 mg
  • calcium 11 mg

How to Make It

  1. Combine boiling water and tomatoes in a bowl. Cover; let stand 30 minutes or until tender. Drain and set aside.

  2. 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); stir well. Spoon 1 1/2 teaspoons egg mixture into each egg white half. Sprinkle with additional chopped parsley, if desired.