Try this Deviled Eggs with Sun-Dried Tomato recipe, or contribute your own.
Suggest a better descriptionCan be prepared in 45 minutes or less. 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. Makes 12 deviled eggs. Gourmet April 1992 Posted to brand-name-recipes by Abtaxel
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Serving Size: 1 Serving (1772g) | ||
Recipe Makes: 1 | ||
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Calories: 2908 | ||
Calories from Fat: 1895 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 210.6g | 281 % | |
Saturated Fat 58.1g | 291 % | |
Monounsaturated Fat 79.1g | ||
Polyunsanturated Fat 44.2g | ||
Cholesterol 6392.4mg | 1967 % | |
Sodium 3265.5mg | 113 % | |
Potassium 3874.4mg | 102 % | |
Total Carbohydrate 67.4g | 20 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 60.5g | ||
Protein 196.4g | 281 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2908
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