California-Style Devilled Eggs that includes sun-dried tomatoes, basil, balsamic vinegar. This recipe makes for the perfect appetizer!
California-Style Devilled Eggs
Making the traditional devilled egg is incredible, yet there’s a ton of variations as well. For instance, I adore the Salsa Deviled Eggs that I make, when I need that spicy kick.
Here’s another that you’ll love!
Every Christmas Eve we host a gathering where only appetizers is served. This means that one task of mine during the holiday season is to decide on what I’ll be serving our guests.
Over the years I have accumulated a list of favourites, yet I do like to change up the same-old and put a different spin on even the classic recipes.
One dish on the menu that is always a hit when entertaining is devilled eggs, it’s like an appetizer staple!
When faced with all the treats and food indulgences during the holidays, it’s nice to include healthy and protein-packed eggs in the menu as well.
So this year when contemplating a new spin on devilled eggs, where do you turn for ideas? Eggs.ca of course!
I finally settled on California-Style Devilled Eggs. I just couldn’t resist the addition of sun-dried tomatoes.
This recipe really does kick the classic devilled egg recipe up a notch. Give it a try and you might just find the traditional method so boring!
- 12 hard-cooked eggs, peeled
- 1/4 cup low fat mayonnaise or Miracle Whip, 60 mL
- 2 tsp Dijon mustard, 10 mL
- 2 tbsp finely chopped rehydrated or well drained oil-packed sun-dried tomatoes, 30 mL
- 4 tsp chopped fresh basil, 20 mL
- 1 tsp balsamic vinegar, 5 mL
- 1/4 tsp salt, 1.25 mL
- Pinch pepper
- Chopped sun-dried tomatoes, for garnish
- Small fresh basil leaves, for garnish
- Cut eggs in half lengthwise.
- Remove yolks. With fork, mash yolks; add mayonnaise, mustard, sun-dried tomatoes, basil, balsamic vinegar, salt and pepper.
- Refill whites with yolk mixture. Garnish with sun-dried tomatoes and basil.
- Serve immediately or cover and store in refrigerator. Use within 2 days.
Choose eggs that have been in your refrigerator for a few days for hard-cooking rather than very fresh eggs, as less fresh eggs will be easier to peel.
Nutrition Information:Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 183 Saturated Fat: 3g Cholesterol: 374mg Sodium: 313mg Carbohydrates: 3g Sugar: 2g Protein: 12g