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DEVILED EGG & TOMATO
INGREDIENTS:
 | 4 eggs, boiled, shelled & cut in half lengthwise (see TO BOIL EGGS) |
| 1/4 cup oil packed sun dried tomatoes, dried & finely chopped |
| 1/4 cup extra virgin olive oil |
| 1 tsp red wine vinegar |
| 1/2 clove garlic, minced |
| 1/4 tsp fresh thyme leaves |
| 1/4 tsp kosher style salt, or to taste |
| Pepper to taste |
| 4 kalamata olives, pitted & cut in half |
DIRECTIONS: Carefully remove yolk from egg whites. Mash the yolk in a bowl with tomatoes, 2 Tbsp oil, vinegar, garlic, thyme, salt & pepper, blend well. Gradually beat the remaining 2 Tbsp oil till mixture is smooth & fluffy. Carefully stuff whites with the yolk mixture. Garnish each top with half an olive. Refrigerate.
SERVINGS: 8 pieces
SERVING TIPS: For more deviled egg recipes see our egg index page at EGGS
DEVILED EGG & TOMATO