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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 41
  • Calories from fat: 66%
  • Fat: 3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.8g
  • Carbohydrate: 0.7g
  • Fiber: 0.1g
  • Cholesterol: 71mg
  • Iron: 0.3mg
  • Sodium: 103mg
  • Calcium: 11mg

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

  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.
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Provençal Deviled Eggs Recipe at a Glance
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