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Bella Tuscany Deviled Eggs


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. 


  • 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 Tablespoons sour cream
  • 1 Teaspoon fresh lemon juice
  • 1 Teaspoon finely chopped fresh rosemary leaves
  • 2 1/2 Teaspoons drained and finely chopped capers
  • 1/8 Teaspoon garlic powder
  • Salt and black pepper, to taste


Gently press the sun-dried tomatoes between several layers of a paper towel to remove excess oil.

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.

Fill the whites evenly with the mixture and garnish each egg half with slivers of sun-dried tomato.