Provençal Deviled Eggs

Photo: Jan Smith
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.

Yield:

2 dozen (serving size: 1/2 egg)

Recipe from

Nutritional 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

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)

Preparation

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

Note:

Cynthia Nicholson,

March 2006