Provençal Deviled Eggs

• 1 tablespoon chopped sun-dried tomatoes, packed without oil
• 12 hard-cooked large eggs, shelled
• 1/3 cup low-fat mayonnaise
• 1 tablespoon chopped pitted kalamata olives
• 2 teaspoons chopped fresh parsley
• 2 teaspoons chopped capers
• 1/2 teaspoon dried herbes de Provence
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Chopped fresh parsley (optional)

1. Combine boiling water and tomatoes in a bowl. Cover; let stand 30 minutes or until tender. Drain and set aside.
2. Cut eggs in half lengthwise; remove yolks. Place 8 yolks in a medium bowl; reserve remaining 4 yolks for another use. Add tomatoes, mayonnaise, and next 7 ingredients (through pepper); stir well. Spoon 1 1/2 teaspoons egg mixture into each egg white half. Sprinkle with additional chopped parsley, if desired.

tomatoes, eggs, lowfat mayonnaise, olives, parsley, capers, mustard, salt, freshly ground black pepper, fresh parsley

Taken from www.myrecipes.com/recipe/provenal-deviled-eggs (may not work)