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Sun Dried Tomato Stuffed Eggs Recipe

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This recipe for Sun Dried Tomato Stuffed Eggs, by , is from The McCain Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne McCain
Added: Tuesday, December 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 eggs
1/3 cup sun dried tomatoes (Sonoma)
cup sour cream
cup mayonnaise
teaspoon salt
teaspoon pepper
teaspoon Dijon mustard
Parsley leaves for garnish

Directions:
Directions:
Place whole eggs in a large saucepan and cover with water. Place over high heat and set timer for 20 minutes. Let eggs come to a boil and continue to boil until timer goes off. Remove from heat, drain and cover with cold water. When cool enough to handle, remove shells and chill eggs.

Soften dried tomatoes in hot water for 1 minute. Drain and blot dry with paper towels

Cut eggs in half lengthwise and carefully remove yolks. Place yolks in a small bowl and mash together with sun dried tomatoes, sour cream, mayonnaise, salt, pepper and Dijon mustard. Stuff eggs with filling, using a small scoop or spoon. Garnish with a tiny leaf of parsley. Store covered in refrigerator.

Number Of Servings:
Number Of Servings:
16

 

 

 

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