Sundried Tomato and Chive Deviled Eggs

Sundried Tomato and Chive Deviled Eggs

This spin on a classic will delight your guests. Deviled eggs are also a perfect dish to bring to a pot luck or party.

Author: The Food Channel
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes


  • 1 dozen large eggs
  • 1/2 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon hot sauce
  • 1 tablespoon Butter, unsalted, room temperature
  • 2 tablespoons sundried tomatoes, minced plus additional for garnish
  • 1 tablespoon chives, minced plus additional for garnish


  1. Place eggs in medium pot and cover with cold water. Cover the pot with a top and bring water to a boil.
  2. Turn off heat and leave eggs covered for 13 minutes. The eggs will continue to cook in the hot water.
  3. Remove boiled eggs from the pot and immerse in cold water.
  4. Remove shell from egg. Cut egg in half length-wise.
  5. Place yolk into a mixing bowl. Use fork or back of a spoon to make yolks smooth.
  6. Add mayonnaise, mustard, hot sauce and Plugrá butter to yolks. Mix until smooth.
  7. Fold sundried tomatoes and chives into egg mixture.
  8. Fill a zip top bag with the egg mixture. Cut the tip from the bottom of the bag and push egg mixture toward the hole.
  9. Fill the empty egg whites with the egg mixture.
  10. Garnish with more chives and sundried tomatoes.