Provençal Deviled Eggs Recipe

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• 1 tbsp sliced pitted kalamata olives
• 1/4 tsp salt
• 12 hard-cooked large eggs, shelled
• 1/3 c low-fat mayonnaise
• 2 tsps sliced capers
• 1/2 tsp Dijon mustard
• 1 tbsp sliced sun-dried tomatoes, packed without oil
• 2 tsps sliced fresh parsley
•  Chopped fresh parsley (optional)
• 1/2 tsp dried herbes de Provence
• 1/4 tsp freshly ground black pepper

• Step #1 Combine boiling water & tomatoes in a bowl.
• Step #2 Cover up; let this stand 30 mins or until tender.
• Step #3 Drain & set aside.
• Step #4 Cut eggs in half lengthwise; remove yolks.
• Step #5 Place 8 yolks in a medium bowl; reserve remaining 4 yolks for another use.
• Step #6 Add tomatoes, mayonnaise, & next 7 ingredients (through pepper); stir well.
• Step #7 Spoon 1 1/2 tsps egg mixture into each egg white half.
• Step #8 Sprinkle top with extra sliced parsley, if desired.
• Enjoy the Provençal Deviled Eggs recipe

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