If you are a deviled egg fan you probably already know how easy they are to dress up with a little extra flavor. This recipe does just that — it uses a classic deviled egg approach but replaces the mayonnaise mixture you add to the yolks with a flavorful dressing blend of dried tomato, roasted red pepper, and garlic. Read our dressing recipe for instructions and proportions and our instructions for sun dried tomatoes.
Deviled Egg Ingredients
- 12 eggs, slightly aged.
- 1/4 cup of sun dried tomato dressing.
- Sprinkle of zaatar (optional, our current favorite spice).
- Basil for garnish.
Deviled Egg Steps
- Fill a soup pot with about two quarts of water, enough to cover all eggs to boil.
- Bring water to boil.
- Gently lower raw eggs into water. (Day-old extra fresh eggs are more difficult to peel. Use older eggs for best results.)
- Cook for about 20 minutes (or the best cooking time for boiled eggs at your altitude).
- Pour boiled eggs into colander.
- Fill soup pot with cold water and return eggs to cold water. The eggs will peel easier and be easier for you to handle if cooled.
- Peel eggs.
- Rinse eggs to remove any shell residue.
- Gently slice each egg in half long-ways.
- Spoon out yolk center into small bowl.
- Mash yolks with a fork and add the sun dried tomato dressing. Add the dressing a little at a time until it reaches your desired consistency. We like the filling moist but not overly “soupy.” It should have enough body to stay on the egg nicely.
- Sprinkle zaatar or your favorite spice on the eggs.
- Small basil leaves make an attractive garnish.