No Mayo Stuffed Eggs

These have a wonderfully Italian flavor. Adapted from The Good Egg by Marie Simmons.

4 large eggs, hard-boiled
2 tablespoons extra virgin olive oil
2 tablespoons fresh basil, minced
1/4 teaspoon garlic, minced
1/4 teaspoon salt
ground pepper, to taste
paprika, for garnish
2 tablespoons sun-dried tomatoes, oil-packed, drained and chopped (opt.)

Peel the eggs.

Slice eggs in halve and remove yolks to a bowl.

Mash the yolks with a fork.

Add the oil, basil, garlic, salt and pepper.

Mash until it's nice and creamy.

Taste and add more oil, salt or pepper, to your taste.

Stuff the whites using a spoon, pastry bag or plastic bag w/corner snipped.

Sprinkle the eggs with paprika.

Cover loosely and refrigerate for 1 hour to chill.

Note: For a twist, add the 2 T of sun-dried tomatoes at step five.

Comments:
- The only change I would make is to omit the paprika because it competes with the basil.
- I included the optional sundried tomatoes, so I used 1 T extra virgin olive oil and 1 T oil from the sundried tomatoes.
- The olive oil we used was too strong and gave them too much of an olive oil taste.

By Elisabetta47. From: Food.com