A great party appetizer and a must for my Daughter at Easter or whenever she’s feeling blue. This recipe is for a dozen deviled eggs and while they will keep for a day or two, they’re getting a bit rubber after that.
Ingredients
- 6 Eggs – hard boiled, peeled and cooled
- 6 TBL Sour Cream
- 1 tsp Lemon Juice – fresh
- 1 tsp fresh Rosemary leaves – chopped
- 2.5 tsp Capers – drained and finely chopped
- 1.5 TBL Sun dried tomatoes – drained and finely chopped
- 1/8 tsp Garlic powder
- Salt and Pepper to taste
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Prepare eggs:
- cut eggs in half and remove yolks.
- Mash yolks in a bowl.
- Combine yolks, sour cream and lemon juice.
- Prepare tomatoes
- Press on paper towel to remove excess oil.
- Cut a small amount in thin slivers for garnish.
- Finely chop rest and combine with yolk mix.
- Add rosemary, capers, and garlic powder.
- Salt and pepper the mixture to taste.
- Put mixture in cake funnel or cookie press with the decorative of your choice.
- Fill each half egg white with mixture and garnish with tomato silvers.
- Cover and refrigerate.
