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Bella Tuscany Deviled Eggs

Bella Tuscany Deviled Eggs
3 from 3 ratings
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Debbie More loves deviled eggs so much, she wrote a whole cookbook about them. This recipe is called "Bella Tuscany," resonating with flavors of the Italian countryside: capers, rosemary, lemon juice, and sun-dried tomatoes. 
Servings
12
servings
Ingredients
  • 1 tablespoon plus 1 teaspoon drained and chopped oil-packed sun-dried tomatoes, plus extra slivers for garnish
  • 6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
  • 6 tablespoon sour cream
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 2 1/2 teaspoon drained and finely chopped capers
  • 1/8 teaspoon garlic powder
  • salt and black pepper, to taste
Directions
  1. Gently press the sun-dried tomatoes between several layers of a paper towel to remove excess oil.
  2. Combine the thoroughly mashed yolks with the sour cream and lemon juice. Blend in the sun-dried tomatoes, rosemary, capers, and garlic powder. Taste, then season with salt and pepper.
  3. Fill the whites evenly with the mixture and garnish each egg half with slivers of sun-dried tomato.
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