Sun Dried Tomato Deviled Eggs
Elevate your appetizer game with these irresistible Sun-Dried Tomato Deviled Eggs, a flavor-packed twist on the classic crowd-pleaser. Perfectly hard-boiled eggs are filled with a creamy blend of Greek yogurt, mayonnaise, and Dijon mustard, combined with zesty sun-dried tomatoes, fresh parsley, and a hint of garlic. The addition of tangy lemon juice brightens the filling, while a touch of paprika adds a smoky, vibrant garnish. These deviled eggs are not only quick to prepare—ready in just 25 minutes—but also ideal for parties, brunches, or any gathering. Whether you're looking for a protein-packed snack or an elegant appetizer, these keto-friendly, Mediterranean-inspired bites are sure to impress.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 6 pieces Large eggs
- 2 tablespoons Sun-dried tomatoes (packed in oil, drained and finely chopped)
- 3 tablespoons Greek yogurt
- 1 tablespoon Mayonnaise
- 1 teaspoon Dijon mustard
- 0.5 teaspoons Garlic powder
- 1 teaspoon Lemon juice
- 1 tablespoon Fresh parsley (finely chopped)
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Paprika (for garnish)
Instructions
Place the eggs in a single layer in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
Once the water reaches a rolling boil, turn off the heat, cover the saucepan, and let the eggs sit in the hot water for 10 minutes.
After 10 minutes, transfer the eggs to a bowl of ice water to cool completely, about 5 minutes.
Peel the eggs carefully and cut them in half lengthwise. Remove the yolks and place them in a mixing bowl. Set the egg whites aside on a serving platter.
Using a fork, mash the egg yolks until smooth. Add the Greek yogurt, mayonnaise, Dijon mustard, garlic powder, lemon juice, salt, and black pepper. Mix until well combined.
Fold in the finely chopped sun-dried tomatoes and parsley, ensuring they are evenly distributed in the mixture.
Using a spoon or a piping bag fitted with a decorative tip, fill the cavity of each egg white with the yolk mixture.
Sprinkle the filled eggs with paprika for garnish.
Serve immediately or refrigerate for up to 2 hours before serving.
Nutrition Facts
Calories |
49 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 0.9 g | 0% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.7 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 63 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
