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.
Each egg provides 6 grams of high-quality protein and 14 important nutrients likes vitamins A, D and E, iron, zinc and choline. They are so healthy and nutritious, and are found throughout the menu from the stuffing to that tasty dessert – so make sure to load up on eggs for the holiday season, every time you reach for eggs this holiday season you’re supporting one of Canada’s 1000 egg farmers. That’s definitely something to celebrate!
Making the traditional devilled egg is incredible, yet there’s a ton of variations as well. For instance, I adore the Salsa Devilled Eggs that I make, when I need that spicy kick.
So this year when contemplating a new spin on devilled eggs, where do you turn for ideas?
Eggs.ca of course!
When my eyes landed on all the kinds of devilled egg recipes at Eggs.ca, I was amazed. After looking through each one, I finally settled on California-Style Devilled Eggs. I just couldn’t resist the addition of sun-dried tomatoes.
I did change the recipe found on Eggs.ca somewhat, I used Miracle Whip instead of mayo and opted for dried basil instead of fresh after I forget this one and only item when shopping. I’ll make sure not to forget when making this for Christmas Eve though.
California-Style Devilled Eggs
- 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.
Disclosure: I am participating in the Egg Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.