Here's a nice way to use up those leftover hard-boiled Easter eggs.
Recipe information
Yield
Makes 10
Ingredients
6 large hard-boiled eggs, shelled
1/4 cup finely chopped drained oil-packed sun-dried tomatoes
1/4 cup minced fresh chives
1 tablespoon olive oil
1 1/2 teaspoons minced fresh thyme
1 teaspoon white wine vinegar
Additional drained oil-packed sun-dried tomatoes, cut into strips
Preparation
Cut eggs lengthwise in half. Scoop yolks into medium bowl. Mash yolks coarsely with fork. finely chop 2 egg white halves; mix into yolks. Add chopped sun-dried tomatoes and next 4 ingredients; mix well. Season with salt and pepper. Spoon about 1 tablespoon filling into each egg half, mounding slightly. Top with tomato strips. (Can be made 8 hours ahead. Cover; chill.)
