These lightened up deviled eggs are full of flavor with sun-dried tomatoes and are made healthier with less mayo!
Deviled eggs have always been a food for special occasions in my family. My dad often makes them on Thanksgiving morning for the family to eat and we all love them. I was recently sent some Bella Sun Luci sun dried tomatoes and FollowYour Heart Vegenaise to try out. I had a hankering for deviled eggs so on a day off work, I whipped these light deviled eggs up.
Lightened Up Deviled Eggs
¼ cup reduced fat mayo
3 tablespoons finely chopped sun dried tomatoes
1 tablespoon vinegar
2 tablespoons dill relish
1 ½ tablespoons yellow mustard
1 teaspoon black pepper
Paprika for color on top
- Hard boil eggs. Once cooked, run under cold water. Immediately remove shells from eggs while they are still warm as it is easier this way.
- Cut eggs in half, remove yolks and add to a bowl (throw out two of the yolks). Mash yolks with a fork. Set aside egg whites.
- Mix the rest of the ingredients except paprika together with the yolks.
- Fill egg whites with a heaping teaspoon of yolk filling.
- Sprinkle with paprika.
These can be eaten immediately or stored in the fridge for a couple of days.
I had my husband, mom and dad try these. They all really liked them. The sun dried tomatoes were awesome. It really gave the deviled egg a different flavor than normal. These Bella Sun Luci sun dried tomatoes from Mooney Farms are great to add a rich flavor to any meal. I cut up some extra sun dried tomatoes and topped my eggs with them. I will use these sun dried tomatoes to make a fancy chicken meal soon.
I prefer the dried tomatoes that are not packed in oil since the oil adds a lot of calories. I would eat the oil packed ones on a piece of good bread though where I could really taste the flavors. The sun dried tomato pesto from Bella Sun Luci is a favorite of mine.