Best 8 Deviled Eggs With Sun Dried Tomatoes And Chives Recipes

SUN-DRIED TOMATO DEVILED EGGS

Steps:

• Peel eggs, halve lengthwise, and remove yolks. In a food processor combine yolks, all but 2 Tbsp. chopped tomatoes, the mayonnaise, yogurt, vinegar, mustard, garlic powder, and 1/4 tsp. each salt and black pepper. Process until smooth. Spoon or pipe filling into egg whites.
• Top with remaining tomatoes, the herbs, and additional black pepper. Chill, covered, up to 24 hours before serving. Makes 24 deviled eggs.

SCRAMBLED EGGS WITH SUN-DRIED TOMATO

Steps:

• Beat eggs and milk in a bowl with a fork for about 30 seconds.
• Heat olive oil in a skillet over medium heat. Add garlic and cook for about 1 minute. Add red onion; cook until somewhat translucent, about 2 minutes. Reduce heat to low and add sun-dried tomatoes. Cook until sun-dried tomatoes are warm and soft, 3 to 5 minutes.
• Heat butter in a large skillet over medium heat. Pour in beaten eggs. Immediately add sun-dried tomato mixture. Sprinkle with salt and pepper. Add Parmesan cheese, oregano, thyme, and basil. Cook for 1 to 2 minutes, slowly folding in the edge of the egg mixture as it begins to thicken underneath and around the edge of the skillet. Cook for 2 to 3 minutes more, folding in the edges and scrambling the eggs.

DEVILED EGGS WITH SUN-DRIED TOMATO

Steps:

• Halve the eggs lengthwise, force the yolks through a sieve into a bowl, and stir in the minced tomatoes, the mayonnaise, the sour cream, the vinegar, and salt and pepper to taste. Transfer the filling to a pastry bag fitted with a 1/2-inch decorative tip and pipe it into the egg-white halves, mounding it. Garnish the stuffed eggs with 2 reserved sun-dried tomatoes, cut into julienne strips, and the parsley.

DEVILED EGGS WITH SUN-DRIED TOMATOES AND CHIVES

Steps:

• Cut eggs lengthwise in half. Scoop yolks into medium bowl. Mash yolks coarsely with fork. finely chop 2 egg white halves; mix into yolks. Add chopped sun-dried tomatoes and next 4 ingredients; mix well. Season with salt and pepper. Spoon about 1 tablespoon filling into each egg half, mounding slightly. Top with tomato strips. (Can be made 8 hours ahead. Cover; chill.)

DEVILED EGGS

Steps:

• Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool in ice water.
• Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth.
• Refill each egg half with the yolk mixture and sprinkle with paprika.

DEVILED EGGS WITH CHIVES

Steps:

• Place eggs in large saucepan. Add enough cold water to cover by 1-inch. Cover the pan and bring just to a boil. Remove pan from heat and let eggs stand, covered, for 10 minutes.
• Remove eggs to bowl of cold water and let cool, about 15 minutes. Peel eggs, cut in half lengthwise and remove the yolks to a bowl. Set aside the whites.
• Use a fork to mash the yolks with the remaining ingredients. Mound the yolk mixture back into the hollow of the egg whites, spooning about 1 tablespoons in each half-egg. Sprinkle with reserved chives and serve.

CLASSIC SAVORY DEVILED EGGS

Steps:

• Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

SUN-DRIED TOMATO DEVILED EGGS

Steps:

• Hard boil the eggs.
• Let cool, then peel and halve eggs lengthwise.
• Set aside white halves on a plate and transfer yolks to a medium mixing bowl.
• Mash yolks with mayonnaise, sour cream, tomato paste, shallots, mustard, hot pepper sauce, salt and pepper to taste.
• Spoon filling into egg halves evenly, mounding slightly.
• Store refrigerated in an airtight container.
• If you want, for a dinner party and a fancier presentation, use a pasty bag fitted with a star tip and pipe yolk mixture into the eggs decoratively.