Provencal Deviled Eggs

Ingredients:

1 tables poonchopped sun-dried tomatoes, packed without oil

12 hard-cooked large eggs, shelled

1/3 cuplow-fat mayonnaise

1 tablespoonchopped pitted kalamata olives

2 teaspoonschopped fresh parsley

2 teaspoonschopped capers

1/2 teaspoondried herbes de Provence

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoonfreshly ground black pepper

Chopped fresh parsley (optional)

Preparation:

Combine boiling water and tomatoes in a bowl. Cover; let stand 30 minutes or until tender. Drain and set aside.Cut eggs in half lengthwise; remove yolks. Place 8 yolks in a medium bowl; reserve remaining 4 yolks for another use. Add tomatoes, mayonnaise, and next 7 ingredients (through pepper); stir well. Spoon 1 1/2 teaspoons egg mixture into each egg white half. Sprinkle with additional chopped parsley, if desired.

Recipe courtesy of myrecipes.com, photo by Jan Smith