Really good recipe. Made for a cook out and it was a hit! Deviled eggs are always a hit and this is a nice way to change them up and get a tiny bit of veggies in the process. Making again for a BBQ today.
Provençal Deviled Eggs
Comments and Reviews 1-4 of 4
jds317 Posted: 09/04/10
sabrinaCassis Posted: 06/07/09
delicious!!! i make it as hors d'oeuvres for every event i host! the first time i used regular mayo and it was very good as well.
repercussionist Posted: 06/22/10
I am very squeamish about hard-boiled eggs in all their incarnations, including deviled eggs. I made these for my husband one day when I was looking to use up some capers, and I decided to try one. Oh my God, they are delicious! Waaay better than regular deviled eggs. The capers, olives, herbes of Provence, and sun-dried tomatoes all bring a special something. This recipe is the only deviled eggs I will eat, and they're just as easy to make as regular deviled eggs. Don't skip out on any ingredients. I've made this twice, once reconstituting the sun-dried tomatoes and another time without reconstituting. Both turned out fine. I also only eyeballed the ingredients both times.
Carsonator Posted: 06/10/11
Bar none, this is the best deviled egg recipe you will ever make. Minor quibble with the use of only 8 of 12 yolks. Uh, you should get your fingers messy when eating deviled eggs, so just let the filling overflow. Also, for a different look, I cut the ends flat and cut crossways through the middle of the egg (rather than along the length) and stand them up like Weebles. They just look upright and not so lazy and can go on a regular plate without sliding around like passengers on a sinking Titanic.