INGREDIENTS:
- 3 eggs
- 2 teaspoons mascarpone
- 15 sun-dried tomatoes, finely diced
- Fresh chives, chopped (for garnish)
- Salt
- Black pepper
INSTRUCTIONS:
Place the eggs in a pot and cover them with water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the eggs cook for about 8 minutes.
While the eggs are cooking, prepare a bowl of cold water. Once the eggs are done, carefully transfer them to the cold water to stop the cooking process and cool them down quickly.
Once the eggs have cooled, carefully peel them and slice them in half lengthwise. Remove the yolks from the halved eggs and place them in a separate bowl. Set the egg whites aside on a serving dish.
Mash the egg yolks with a fork until they become crumbly.
Add the mascarpone and finely diced sun-dried tomatoes to the mashed yolks. Mix well until all the ingredients are combined.
Season the mixture with salt and black pepper to taste. Adjust the seasoning according to your preferences.
Using a spoon or a piping bag, transfer the yolk mixture back into the hollowed-out egg whites, dividing it evenly among them.
Garnish the deviled eggs with freshly chopped chives for added flavor and a pop of color.
Place the deviled eggs in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve the Classic Deviled Eggs with Sun-Dried Tomato as a tasty appetizer or snack at your next gathering. Enjoy!
Note: Feel free to experiment with additional ingredients or spices to customize the deviled eggs to your liking. You can also try different garnishes such as paprika or smoked paprika for an extra kick of flavor.