Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     hard-cooked large eggs
  4             Ounces  sun-dried tomatoes packed in oil -- drained,
                        reserving
  2                     tomatoes
  1              Whole  for garnish -- and the remaining
                        tomatoes minced
     1/4           Cup  bottled mayonnaise
  3        Tablespoons  sour cream
     1/2      Teaspoon  white-wine vinegar
                        finely chopped fresh parsley leaves for
                        garnish if desired

Preparation:

Halve the eggs lengthwise, force the yolks through a sieve into a bowl, and stir in the minced tomatoes, the mayonnaise, the sour cream, the vinegar, and salt and pepper to taste. Transfer the filling to a pastry bag fitted with a 1/2-inch decorative tip and pipe it into the egg-white halves, mounding it. Garnish the stuffed eggs with 2 reserved sun-dried tomatoes, cut into julienne strips, and the parsley.

Nutritional Information:

144 Calories (kcal); 10g Total Fat; (57% calories from fat); 3g Protein; 13g Carbohydrate; 19mg Cholesterol; 45mg Sodium