An assortment of dried herbs, herbes de Provence commonly contains basil, lavender, rosemary, thyme, fennel seed, and marjoram. Look for it where other dried spices are sold.
Yield
2 dozen (serving size: 1/2 egg)
Ingredients
* 1 tablespoon chopped sun-dried tomatoes, packed without oil
* 12 hard-cooked large eggs, shelled
* 1/3 cup low-fat mayonnaise
* 1 tablespoon chopped pitted kalamata olives
* 2 teaspoons chopped fresh parsley
* 2 teaspoons chopped capers
* 1/2 teaspoon dried herbes de Provence
* 1/2 teaspoon Dijon mustard
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* Chopped fresh parsley (optional)
Preparation
Combine boiling water and tomatoes in a bowl. Cover; let stand 30 minutes or until tender. Drain and set aside.
Cut eggs in half lengthwise; remove yolks. Place 8 yolks in a medium bowl; reserve remaining 4 yolks for another use. Add tomatoes, mayonnaise, and next 7 ingredients (through pepper); stir well. Spoon 1 1/2 teaspoons egg mixture into each egg white half. Sprinkle with additional chopped parsley, if desired.
Nutritional Information
Calories: 41 (66% from fat)
Fat: 3g (sat 0.7g,mono 1g,poly 0.9g)
Protein: 2.8g
Carbohydrate: 0.7g
Fiber: 0.1g
Cholesterol: 71mg
Iron: 0.3mg
Sodium: 103mg
Calcium: 11mg
source by: myrecipes.com
recipes by: Cynthia Nicholson, Cooking Light
Photo: Jan Smith
Provencal Deviled Eggs
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