Sundried tomato feta ricotta

Sundried Tomato Feta & Ricotta Deviled Eggs

Deviled eggs with sundried tomatoes and ricotta cheese

Sundried tomato feta ricotta
Yields Yields 12
Prep + Chill Time 30 min


  • 6 large Rosemary Farm hard boiled eggs
  • 1/4 cup crumbled feta
  • 1/4 cup ricotta
  • 3 tbsp oil packed sundried tomatoes, drained
  • Chives for garnish


  1. Slice eggs in half lengthwise, transfer yolks to a food processor, and reserve the whites.
  2. To the food processor, add remaining ingredients. Blend until smooth, stopping to scrape sides and bottom of bowl when needed.
  3. Pipe or spoon mixture into egg whites, about a tablespoon each, garnish with chives.

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