6 large, peeled hard-cooked eggs
¼ cup minced, sun-dried tomatoes
4 tablespoons extra-virgin olive oil
1 teaspoon red wine or sherry vinegar
1 tablespoon capers, drained and minced
- Remove the yolks from the whites. Place the yolks in a ﬂat bowl and mash with a fork.
- Add the remaining ingredients and blend until the mixture is smooth. Using a small spoon, stuﬀ the whites with the yolk mixture.
- Refrigerate. Bring the eggs to room temperature 1 hour before serving.
An Oldways recipe, developed for Mooney Farms