Sun-Dried Tomato Stuffed Deviled Eggs

This recipe is a good one for making
really good tasting deviled eggs.
It uses sun-dried tomatoes, capers,
shallots, mustard and mayonnaise.

Ingredients:
12 eggs, hard boiled
8 sun-dried tomatoes (not in oil)
2 tablespoons capers, drained and chopped
1 large shallot, finely minced
1 tablespoon Dijon mustard
1/2 cup mayonnaise
4 tablespoons sliced basil, divided

Directions:
Place the tomatoes
in a microwave-safe bowl
and cover them with water.
Microwave for 2 minutes,
then let the tomatoes sit several
minutes until they have softened.
Drain on paper towels,finely mince.
Peel the shells off the eggs,
slice the eggs in half lengthwise.
Remove the yolks and push them through
a potato ricer or a meshed strainer
to break them up into small pieces.
Combine the yolks, tomatoes, capers,
shallot, mustard, mayonnaise and
2 tablespoons of basil in a small bowl.
Stir just to combine.
Cut the tip off a resealable bag and
fill with mixture to easily pipe
the filling into the egg whites,
then garnish the eggs
with the remaining basil.
Cover the eggs with plastic wrap
and refrigerate until ready to serve.