RCI-SN.003.0264.001
Sun-Dried Tomato Deviled Eggs
This lightly spicy variation of deviled eggs makes the perfect passed hors d’oeuvre or high-protein snack.
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- dozen large eggs1 unit
- 2 1/2 tablespoons
- 1 1/2 tablespoons
- sun-dried tomato paste or 2 teaspoons sun-dried tomatoes in oil2 teaspoonsvery finely minced
- shallots2 teaspoonsminced
- 1 teaspoon
- 1/4 unit
- 1 unit
Method
1
Place eggs in a large pot and cover with cold water by about an inch. Bring to a rolling boil over high heat.
10 minutes
2
Once boiling, remove the pot from heat, cover tightly, and let the eggs sit for 10-12 minutes to cook through.
11 minutes
3
Transfer the eggs to an ice bath (a bowl filled with ice and cold water) and let them cool for at least 5 minutes until completely chilled.
5 minutes
4
Peel and halve the cooled eggs, then carefully scoop out the yolks into a small bowl, keeping the whites intact.
5
Mash the yolks with a fork until smooth and creamy.
6
Add mayonnaise, sour cream, sun-dried tomato paste (or very finely minced sun-dried tomatoes), minced shallots, Dijon mustard, and hot pepper sauce to the yolks and stir until well combined.
7
Taste the filling and season with salt and pepper as needed.
8
Transfer the filling to a piping bag fitted with a decorative tip, or spoon the mixture evenly into each egg white half.
9
Arrange the filled eggs on a serving platter and serve chilled or at room temperature.