Sun-dried tomato and parmesan deviled eggs

Name: Sun-dried tomato and parmesan deviled eggs
Prep time: 13 min
Cook time: 7 min
Total time: 20 min
Yield: 10 deviled eggs
Ingredients: 5 large eggs; 4 pieces sun-dried tomatoes; 1 teaspoon oil from sun-dried tomato jar; 2 heaped teaspoons mayonnaise; 1 tablespoon grated Parmesan cheese; 2 teaspoons lemon juice; salt and black pepper; to sprinkle: garden cress

User Reviews

5.0

3 reviews

Excellent

Prep Time
13 mins
Cook Time
13 mins
Total Time
20 mins
Servings
10 deviled eggs
Calories
644 kcal
Course
Appetizer
Cuisine
International

Sun-dried tomato and parmesan deviled eggs

Yael Holden

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

5 large eggs
4 pieces sun-dried tomatoes finely chopped
1 teaspoon oil from sun-dried tomato jar
2 heaped teaspoons mayonnaise
1 tablespoon grated Parmesan cheese you can add gouda/Swiss-cheese, grated on the small holes of a box grater
2 teaspoons lemon juice
salt and black pepper to taste
to sprinkle: garden cress or other mild-tasting sprouts

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Instructions

Hard boil the eggs: place in a small pot, pour boiling water over and cook for 7 minutes, counting from when the water starts to boil (the egg yolk should be mostly set, but just slightly moist in the middle). Transfer the eggs immediately into ice water (or just very cold water).
Peel the shells and cut the eggs in half lengthwise with a sharp knife.
Using a spoon or your fingers scoop out the egg yolks and mash them with a fork.
Combine the egg yolks with the remaining ingredients, season with salt and pepper to taste.
Fill the egg whites with the stuffing, sprinkle with garden cress.
Enjoy!