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Sun-dried tomato and parmesan deviled eggs

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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).
  2. Peel the shells and cut the eggs in half lengthwise with a sharp knife.
  3. Using a spoon or your fingers scoop out the egg yolks and mash them with a fork.
  4. Combine the egg yolks with the remaining ingredients, season with salt and pepper to taste.
  5. Fill the egg whites with the stuffing, sprinkle with garden cress.
  6. Enjoy!

Notes

  • You can easily make these deviled eggs ahead. Place in a tightly closed container and store in the fridge for up to 3 days.

Nutrition Information

Calories 644kcal (32%)

Nutrition Facts

Serving: 10deviled eggs

Amount Per Serving

Calories 644

% Daily Value*

Calories 644kcal 32%

* Percent Daily Values are based on a 2,000 calorie diet.