Photography by Madi Flournoy Henderson
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Today I’m sharing a delicious healthy sun-dried tomato deviled egg recipe! I recently shared an avocado deviled egg recipe and you can find that HERE as well! I love deviled eggs but I am not a big fan of mayonnaise so I’ve made two versions for Easter that don’t have any mayonnaise in them!
What I love most about these sundries tomato deviled eggs, besides being a healthier version of a classic recipe, is the melody of flavors! These are sure to be a crowd pleaser!
SUN-DRIED TOMATO DEVILED EGGS
- 6 large eggs (double recipe if making more)
- 1/2 cup of non-fat plain Greek yogurt
- 2 1/2 tablespoons of chopped sun-dried tomatoes (canned/jared sun-dried tomatoes will work well)
- 1 tsp of dijon mustard
- 1 1/2 tbsp of fresh chopped basil
- 1/4 tsp table salt
- 1/8 tsp of ground pepper
Place eggs in a deep sauce pan and fill with cold water, 1-2 inches above the eggs. Bring to a boil and then turn off heat and cover. Let eggs cook for approximately 15 minutes. Remove the eggs from sauce pan and move to an ice bath to chill. Once the eggs have cooled completely, you can then peel the eggs. *tip…peeling can be tough so I recommend that you crack the egg all the way around as much as possible by tapping them lightly on the counter…this always makes peeling the shell much easier.
Cut your eggs in half and scoop out the yolk while keeping the egg white intact. Transfer the egg yolks to a bowl and then add the remaining ingredients. Stir and blend the mixture until smooth. Fill your egg whites with the mixture. Garnish with a piece of sun-dried tomato and basil. *tip…use an cake decorating icing bag and icing tip to squeeze the egg mixture into your egg whites. This creates a beautiful deviled egg!
Hope you enjoy these sun-dried tomato deviled eggs! I’d love to hear if you decide to make these for Easter and if not for Easter, deviled eggs make a great appetizers for so many other occasions!
As always, thanks so much for stopping by and I hope you have a great day!