Deviled eggs are a best-loved potluck dish and for blogger Jessica Merchant these sundried tomato deviled eggs are a non-negotiable must-have side dish.




  • Peel eggs, halve lengthwise, and remove yolks. In a food processor combine yolks, all but 2 Tbsp. chopped tomatoes, the mayonnaise, yogurt, vinegar, mustard, garlic powder, and 1/4 tsp. each salt and black pepper. Process until smooth. Spoon or pipe filling into egg whites.

  • Top with remaining tomatoes, the herbs, and additional black pepper. Chill, covered, up to 24 hours before serving. Makes 24 deviled eggs.

Nutrition Facts

63 calories, (1 g saturated fat, 2 g polyunsaturated fat, 2 g monounsaturated fat), 94 mg cholesterol, 94 mg sodium, 1 g carbohydrates, 0 g fiber, 0 g sugar, 4 g protein.