Deviled Eggs with Sun-Dried Tomato

• 6 hard-boiled large eggs
• 4 ounces sun-dried tomatoes packed in oil, drained, reserving 2 tomatoes 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

1. 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.
2. 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.
3. Garnish the stuffed eggs with 2 reserved sun-dried tomatoes, cut into julienne strips, and the parsley.

eggs, tomatoes, mayonnaise, sour cream, whitewine vinegar, parsley

Taken from www.epicurious.com/recipes/food/views/deviled-eggs-with-sun-dried-tomato-11759 (may not work)