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Sun-Dried Tomato Deviled Eggs


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  • 1 dozen large eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 2 teaspoons minced sun-dried tomatoes in oil drained on
  • paper towels
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced red onion
  • 1 small garlic clove minced
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon salt


Servings 10


Step 1

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

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