Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Cynthia Nicholson
Recipe by Cooking Light March 2006

Gallery

Credit: Jan Smith

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine boiling water and tomatoes in a bowl. Cover; let stand 30 minutes or until tender. Drain and set aside.

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  • 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.

Nutrition Facts

41 calories; calories from fat 66%; fat 3g; saturated fat 0.7g; mono fat 1g; poly fat 0.9g; protein 2.8g; carbohydrates 0.7g; fiber 0.1g; cholesterol 71mg; iron 0.3mg; sodium 103mg; calcium 11mg.
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