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.
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)
How to Make It
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.
These are just amazing. I have made them several times, typically as written, and they were excellent. This time, I mixed it up a bit with a sun-dried tomato/pepper mix and using the kalamata olives out of an herbed Mediterranean olive/pepper mix. I did not add the salt because the olives had quite a bit. My husband took a taste of the mix and declared he would eat it out of the bowl with a spoon!
Excellent! The herb-y taste is nice. I had to be careful not to add too much salt since the olives & capers are salty as well. It was easy to mix yolks/mustard/mayo in the food processor, then stir in everything else.
I hardly believe that this dish could possibly be 41 calories per serving considering the fact that one hard boiled egg by itself is around 72 calories. Not to mention the ingredients added to make them deviled. How was the number determined? Not ok for the ones who take calorie counting seriously.
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.
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.
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.