Bella Tuscany Deviled Eggs

Deviled eggs with some flavors of Tuscany.

• Ready In: 30 mins
• Yields: 12 deviled eggs

Ingredients

• 1  tablespoon  chopped sun-dried tomato packed in oil, drained well
• 1  teaspoon  chopped sun-dried tomato packed in oil, drained well
• 6  hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
• 6  tablespoons sour cream
• 1  teaspoon fresh lemon juice
• 1  teaspoon  finely chopped fresh rosemary leaf
• 2 1⁄2 teaspoons  finely chopped capers, drained well
• 1⁄8 teaspoon garlic powder
•  salt
•  black pepper
•  sun-dried tomato, slivers for garnish

Directions

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