Deviled Eggs With Sun Dried Tomato Food

SUN-DRIED TOMATO DEVILED EGGS

Steps:

• Peel eggs, halve lengthwise, and remove yolks. In a food processor combine yolks, all but 2 Tbsp. chopped tomatoes, the mayonnaise, yogurt, vinegar, mustard, garlic powder, and 1/4 tsp. each salt and black pepper. Process until smooth. Spoon or pipe filling into egg whites.
• Top with remaining tomatoes, the herbs, and additional black pepper. Chill, covered, up to 24 hours before serving. Makes 24 deviled eggs.

SUN-DRIED TOMATO DEVILED EGGS

Steps:

• Hard boil the eggs.
• Let cool, then peel and halve eggs lengthwise.
• Set aside white halves on a plate and transfer yolks to a medium mixing bowl.
• Mash yolks with mayonnaise, sour cream, tomato paste, shallots, mustard, hot pepper sauce, salt and pepper to taste.
• Spoon filling into egg halves evenly, mounding slightly.
• Store refrigerated in an airtight container.
• If you want, for a dinner party and a fancier presentation, use a pasty bag fitted with a star tip and pipe yolk mixture into the eggs decoratively.

DEVILED EGGS WITH SUN-DRIED TOMATO

Steps:

• Halve the eggs lengthwise, force the yolks through a sieve into a bowl, and stir in the minced tomatoes, the mayonnaise, the sour cream, the vinegar, and salt and pepper to taste. Transfer the filling to a pastry bag fitted with a 1/2-inch decorative tip and pipe it into the egg-white halves, mounding it. Garnish the stuffed eggs with 2 reserved sun-dried tomatoes, cut into julienne strips, and the parsley.

VEGETARIAN BARLEY CASSEROLE WITH SUN-DRIED TOMATO AND BASIL PESTO

Steps:

• For the risotto:
• Bring vegetable broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and saute onion until it is translucent. Add barley (or rice) and lightly saute to toast the barley. Add wine and stir for about 2 minutes until it is absorbed. Begin slowly adding broth, 1 ladle-full at a time, to the barley pan, stirring as you go. The friction of the stirring will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Stir in ricotta to add creaminess, then crumble in goat cheese (to add cohesiveness), stir, cover and set aside.
• For the pesto:
• Place basil in food processor, add pine nuts and garlic, and pulse until chopped. Scrape into a bowl, add Parmesan and stir in oil to form a thick smooth paste. Add black pepper, to taste.
• Preheat oven to 350 degrees F.
• Spread half of the barley (or rice) mixture over the bottom of a lasagna dish or large casserole. Top with half of the sun-dried tomatoes and then with half of the basil pesto. Repeat for a second layer. Bake covered with foil for 25 minutes, then remove foil and continue to bake for 5 minutes to let top layer of pesto become toasted. Remove from oven and let rest for 10 minutes. Serve garnished with fresh basil sprigs.

LITTLE ITALY DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, walnuts, tomatoes, cheese, garlic powder, salt and pepper; mix well. Stuff into egg whites. Refrigerate until serving., Just before serving, garnish with basil.

DEVILED EGGS WITH SUN-DRIED TOMATOES AND CHIVES

Steps:

• Cut eggs lengthwise in half. Scoop yolks into medium bowl. Mash yolks coarsely with fork. finely chop 2 egg white halves; mix into yolks. Add chopped sun-dried tomatoes and next 4 ingredients; mix well. Season with salt and pepper. Spoon about 1 tablespoon filling into each egg half, mounding slightly. Top with tomato strips. (Can be made 8 hours ahead. Cover; chill.)

BELLA TUSCANY DEVILED EGGS

Steps:

• Gently press the sun-dried tomatoes between several layers of paper towel to remove excess oil.
• Combine the well mashed yolks with the sour cream and lemon juice.
• Blend in the sun-dried tomatoes, rosemary, capers, and garlic powder; taste, then season with salt and pepper.
• Fill the whites evenly with the mixture and garnish each egg half with slivers of sun-dried tomato.

SCRAMBLED EGGS WITH SUN-DRIED TOMATO

Steps:

• Beat eggs and milk in a bowl with a fork for about 30 seconds.
• Heat olive oil in a skillet over medium heat. Add garlic and cook for about 1 minute. Add red onion; cook until somewhat translucent, about 2 minutes. Reduce heat to low and add sun-dried tomatoes. Cook until sun-dried tomatoes are warm and soft, 3 to 5 minutes.
• Heat butter in a large skillet over medium heat. Pour in beaten eggs. Immediately add sun-dried tomato mixture. Sprinkle with salt and pepper. Add Parmesan cheese, oregano, thyme, and basil. Cook for 1 to 2 minutes, slowly folding in the edge of the egg mixture as it begins to thicken underneath and around the edge of the skillet. Cook for 2 to 3 minutes more, folding in the edges and scrambling the eggs.