Photo: Jan Smith Photo by: Photo: Jan Smith

Provençal Deviled Eggs

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.

Cooking Light MARCH 2006

  • Yield: 2 dozen (serving size: 1/2 egg)


  • 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)


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.

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

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Provençal Deviled Eggs Recipe