1 Tablespoon plus 1 teaspoon drained and chopped oil-packed sun-dried
tomatoes.
6 hard-cooked eggs, peeled, cut in half; yolks mashed in a bowl, whites
set into a serving dish.
6 Tablespoons sour cream
1 teaspoon fresh lemon juice
1 teaspoon finely chopped fresh rosemary leaves
2.5 teaspoons drained, finely chopped capers
1/8 teaspoon garlic powder
salt and pepper to taste
slivers of sun-dried tomatoes for garnish
Gently press the sun-dried tomatoes between layers of paper towel to
remove excess oil. Combine the thoroughly mashed yolks (I often push them
through a sieve) with the sour cream and lemon juice. Blend in the sun-dried
tomatoes, rosemary, capers and garlic powder. Taste, then season as needed with salt and pepper. Fill the egg whites evenly with the mixture and garnish each egg half with slivers of sun-dried tomato.