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Sun-Dried Tomato Deviled Eggs
1 dozen large eggs
2 tablespoons of mayonnaise
1 tablespoon of sour cream
2 teaspoons of minced sun-dried tomatoes in oil drained on
paper towels
1 teaspoon of Dijon mustard
1 teaspoon of minced red onion
1 small garlic clove minced
1/4 teaspoon of hot pepper sauce
1/4 teaspoon of salt
Place eggs in a saucepan in a single layer with
water to cover by 1 inch. Bring to a boil; cover, remove from heat and let
stand 18 minutes. Peel, then halve eggs lengthwise. Transfer yolks to a
large mixing bowl.
Mash yolks finely with a fork, adding mayonnaise and sour cream until
fluffy. Fold in remaining ingredients. Spoon filling into egg halves evenly,
mounding slightly. Store refrigerated in an airtight container.
This recipe yields 10 servings.
Carbohydrates: 1 grams
Net Carbs: 1 grams
Protein: 7.5 grams
Fat: 9 grams
Calories: 118
Formatted for MC6 06-24-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 113 Calories; 9g Fat (69.5% calories
from fat); 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 260mg
Cholesterol; 155mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Non-
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