Sun-dried Tomato Deviled Eggs

As I mentioned in a previous post, James and I have been wanting to try making deviled eggs for awhile now – the impulse buy of sun-dried tomatoes inspired trying a sun-dried tomato deviled egg, which came out pretty damn tasty.

What you’ll need:

  • 6 large eggs (makes 12 servings)
  • 4 sun-dried tomatoes, chopped
  • 2 tbsp homemade mayo
  • 1/4 tsp paprika
  • 1/2 tsp oregano
  • Few shakes of salt


  • Bring water to a boil and boil eggs for ~10-12 minutes
  • Run cold water over the eggs and peel them.
  • Cut the eggs in half, long-ways, and remove the yolks. Yolks can go in food processor and whites should go on a plate in the fridge.
  • Add the sun-dried tomatoes to the food processor, along with the mayo, paprika, oregano and a few salt shakes – blend until it’s as smooth as you think it will get.  Taste and adjust seasoning to taste.
  • Scoop the mixture into a small ziploc bag towards one of the bottom corners.  If runny, place in fridge to cool/thicken.  Mine was pretty thick, so this wasn’t needed.
  • Snip the tip of the corner of the ziploc, and use it like a pastry bag, filling the egg whites with the mixture
  • Sprinkle lightly with paprika and oregano (from a foot or two above so it lightly/evenly distributes)

Any other deviled egg variations that we should try? We’re thinking bacon.


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