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Sun-Dried Tomato Deviled Eggs

Sun-Dried Tomato Deviled Eggs
This lightly spicy, colorful and creamy variation of deviled eggs
makes a perfect first course or high-protein snack.
1 dozen large eggs
2 tablespoons Duke's Sugar Free Mayonnaise *
1 tablespoon sour cream
2 teaspoons minced sun-dried tomatoes in oil, drained on paper towels
1 teaspoon Dijon mustard
1 teaspoon minced red onion
1 small garlic clove, minced
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt

1. Place eggs in a saucepan in a single layer with water to cover by 1. Bring to a boil; cover, remove from heat and let stand 18 minutes. Peel, then halve eggs lengthwise. Transfer yolks to a large mixing bowl.
2. Mash yolks finely with a fork, adding mayonnaise and sour cream until fluffy. Fold in remaining ingredients. Spoon filling into egg halves evenly, mounding slightly. Store refrigerated in an airtight container.
Servings: 10
Prep time: 20 minutes
Bake/Cook time: 20 minutes

Carbohydrates: 1 grams

Net Carbs: 1 grams

Protein: 7.5 grams

Fat: 9 grams

Calories: 118