![Sundried tomato feta ricotta](https://de8pzpyxqwgwm.cloudfront.net/generalUploads/recipe-images/Sundried-tomato-feta-ricotta-1920x760.jpg?mode=crop&pos=center-center&w=55&h=21&c=9e3f3e6b&v=746c3c7f2476e3141a6b9ef5db2e64191508f9aba9eb02c7b21f24694990ca5e)
Appetizer
Sundried Tomato Feta & Ricotta Deviled Eggs
Deviled eggs with sundried tomatoes and ricotta cheese
![Sundried tomato feta ricotta](https://de8pzpyxqwgwm.cloudfront.net/generalUploads/recipe-images/Sundried-tomato-feta-ricotta-1200x1200.jpg?mode=crop&pos=center-center&w=50&h=50&c=dc349a91&v=7d79ac3b679b3889d81e66282b49455b5786888e23bccad5fe43bd03bea900c5)
Yields Yields 12
Prep + Chill Time
30 min
Ingredients
- 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
Instructions
- Slice eggs in half lengthwise, transfer yolks to a food processor, and reserve the whites.
- To the food processor, add remaining ingredients. Blend until smooth, stopping to scrape sides and bottom of bowl when needed.
- Pipe or spoon mixture into egg whites, about a tablespoon each, garnish with chives.
![](/assets/images/egg-carton.png)
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