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Recipes · From our archive

Sun-Dried Tomato Stuffed Eggs

SPSarah Pflugradt
· 2 min read

Photo: Los Muertos Crew

Written in 2017, 9 years ago. Food science changes, so check newer advice before you change your routine.

Nutritional Balance

Balanced Meal Nutrition Profile

Estimated nutrient density and satiety balance per serving against daily wellness targets.

  1. Dietary Fiber SupportDigestive wellness 38% daily goal
  2. Satiety DurationFullness without crashes 4.5 hours
  3. Blood Sugar StabilityLow glycemic curve Steady curve
  4. Prep SimplicityWeeknight ease Practical prep

Source: Harvard T.H. Chan School of Public Health & USDA Dietary Guidelines.

In celebration of the Healthy Nutrition Academy’ Centennial, our recipe developers revamped popular dishes from the early 1900s. Flavor updates and healthful tweaks transform these meals into modern-day favorites. Check out other “Vintage Vittles” recipes here.

The classic deviled egg gets a flavor makeover with sun-dried tomatoes, basil and a crunchy breadcrumb topping.

Servings: 6
Serving size: 2 egg halves (75 grams)
Prep time: 20 minutes
Cooking time: 25 minutes

Ingredients

  • 4 cups (950 milliliters) water
  • 6 large eggs
  • ⅓ cup nonfat plain Greek yogurt
  • 2½ tablespoons chopped smoked sun-dried tomatoes (not in oil), divided
  • 1 teaspoon Dijon mustard
  • 1½ tablespoons chopped fresh basil leaves, divided
  • ¼ teaspoon fine table salt
  • ⅛ teaspoon freshly ground black pepper
  • ½ teaspoon extra-virgin olive oil
  • 2 tablespoons seasoned breadcrumbs

Instructions

  1. In a large saucepan, add water and eggs and bring to a boil over high heat.
  2. Remove saucepan from heat, cover and let stand for 15 minutes (add 2 minutes if the eggs were not room temperature).
  3. Rinse eggs under cold water and peel off shells.
  4. Cut each egg in half, separate the whites from the yolks and place each white on a plate and all yolks in a small bowl.
  5. To the bowl of yolks, add yogurt, 2 tablespoons sun-dried tomatoes, mustard, 1 tablespoon basil, salt and pepper. Stir until creamy.
  6. In a small skillet over medium heat, add oil and breadcrumbs. Stir until breadcrumbs are lightly browned and toasted.
  7. Remove from heat and set aside.
  8. Fill each egg with approximately 1½ tablespoons of yolk mixture.
  9. Garnish with a small piece of sun-dried tomato and sprinkle with basil and toasted breadcrumbs.

Note: This recipe can be made up to 24 hours in advance, but do not add garnish and breadcrumbs until ready to serve.

Nutrition per serving: CALORIES 92; TOTAL FAT 5g; SAT. FAT 1g; CHOL. 164mg; SODIUM 265mg; CARB. 4g; FIBER 1g; SUGARS 2g; PROTEIN 8g; POTASSIUM N/A; PHOSPHORUS N/A

Note: Nutrition information for potassium and phosphorus in Dijon mustard not available.

Sarah Pflugradt

Sarah Pflugradt, MS, RDN, is a freelance writer, blogger at Salubrious RD. Connect with her on Facebook, Pinterest and Twitter.