deviled-eggs-with-sun-dried-tomato-11759.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "6 hard-boiled large eggs",
        "4 ounces sun-dried tomatoes packed in oil, drained, reserving 2 tomatoes\u00a0whole 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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Egg",
        "Tomato",
        "No-Cook",
        "Cocktail Party",
        "Picnic",
        "Quick & Easy",
        "Buffet",
        "Mayonnaise",
        "Gourmet"
    ],
    "title": "Deviled Eggs with Sun-Dried Tomato",
    "url": "http://www.epicurious.com/recipes/food/views/deviled-eggs-with-sun-dried-tomato-11759"
}