Craving for some deviled eggs? Try these simple but utterly delicious Sun-Dried Tomato Deviled Eggs!
Sun-Dried Tomato Deviled Eggs
Hello everyone. I hope you are enjoying the Easter weekend. So am I – thanks for asking. Have you made something scrumptious? Easter bread? Dyed eggs? Some deviled eggs?
I didn’t make anything Easter-styled. BUT I made an amazingly luscious layer cake and my favorite stuffed savory crepes. Stay tuned, and you will see these recipes in a month or so (I know you cannot wait, but I still have some unpublished works I photographed in February.
Anyways let’s go back to these Sun-Dried Tomato Deviled Eggs. You might be too busy (e.x. baking Easter cake…or finishing it up!) It won’t take long.
Two posts back I promised I would be sharing plenty of ideas of deviled eggs this year. So far I’ve kept my promise. Will see how it goes once this Easter is over.
This idea is ridiculously simple, and it does require only a few ingredients such as tomato pesto and smoked paprika. Pine nuts and basil are optional. Aren’t the simplest things are (almost always) the best?
So I hope you like this idea, and I certainly hope you join me and enjoy making some deviled eggs.
- 4-5 eggs, hard-boiled, cooled, and peeled
- 3 tbsp sun-dried tomato pesto
- 1 tbsp plain yogurt (You may need to add 2 tbsp for a creamier version)
- 1/2 tsp. smoked paprika
- black pepper, to taste
- basil and pine nuts, to garnish (optional)
- Cut the eggs lengthwise and accurately remove the yolks.
- Place the yolks in a bowl and combine with the pesto, yogurt, paprika, and pepper. Mix well with a fork/spatula. Also, you can whip the mixture up 10-15 seconds in the food processor for an irresistibly silky and smooth filling.
- Using a piping bag or just a spoon fill the egg halves.
- Sprinkle with more paprika and, if desired, basil and nuts.
- Serve immediately or cool about 15-30 minutes in the fridge before serving.