Sun-Dried Tomato Deviled Eggs
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Sun-Dried Tomato Deviled Eggs

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  • 12   
    large eggs
  • 2 1/2  tablespoons 
  • 1 1/2  tablespoons 
    sour cream
  • 2   tablespoons 
    sun-dried tomatoes in oil, drained and finely minced, or 2 teaspoons sun-dried tomato paste
  • 2   teaspoons 
    minced shallots
  • 1   teaspoon 
    Dijon mustard
  • 1/4  teaspoon 
    hot pepper sauce
Place eggs in a large saucepan in a single layer covered with an inch of water. Bring to a boil; cover, remove from heat and let stand 20 minutes.
Run unpeeled eggs under cold water until cool to make them easy to peel.
Peel and halve eggs lengthwise. Set aside white halves on a plate.
Transfer yolks to a medium mixing bowl and mash with mayonnaise, sour cream, sun-dried tomatoes, shallots, mustard, and hot sauce Add salt and freshly ground black pepper to taste.
Spoon filling into egg halves evenly, mounding slightly. Serve immediately or refrigerate in an airtight container.
Nutrition information
Per Serving: cal. (kcal) 194, Fat, total (g) 15, fiber (g) 0, pro. (g) 12, Percent Daily Values are based on a 2,000 calorie diet
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