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California-Style Devilled Eggs

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California-Style Devilled Eggs that includes sun-dried tomatoes, basil, balsamic vinegar. This recipe makes for the perfect appetizer!

California-Style Devilled Eggs

 

California-Style Devilled Eggs

 

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.

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.

California-Style Devilled Eggs. A recipe that includes sun-dried tomatoes, basil, balsamic vinegar. Perfect appetizer!

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!

california deviled eggs

 

5 from 1 vote
California-Style Devilled Eggs
Print
California-Style Devilled Eggs
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

California-Style Devilled Eggs that includes sun-dried tomatoes, basil, balsamic vinegar. This recipe makes for the perfect appetizer!  

Course: Appetizer
Cuisine: American
Keyword: appetizer, devilled eggs, eggs
Servings: 6
Calories: 183 kcal
Author: Tammi
Ingredients
  • 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
Instructions
  1. Cut eggs in half lengthwise.
  2. Remove yolks. With fork, mash yolks; add mayonnaise, mustard, sun-dried tomatoes, basil, balsamic vinegar, salt and pepper.
  3. Refill whites with yolk mixture. Garnish with sun-dried tomatoes and basil.
  4. Serve immediately or cover and store in refrigerator. Use within 2 days.
Recipe Notes

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 Facts
California-Style Devilled Eggs
Amount Per Serving
Calories 183 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 374mg125%
Sodium 313mg14%
Potassium 183mg5%
Carbohydrates 3g1%
Fiber 0g0%
Sugar 2g2%
Protein 12g24%
Vitamin A 535IU11%
Vitamin C 0.7mg1%
Calcium 52mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Comments

  1. Buttertarts are my favourite holiday recipe and you use eggs in the crust. 🙂 Thanks for the chance at great prizes.

    Reply

  2. Sadly it is the deviled eggs lol, hubby think I am nut because I always eat them at first in every party

    Reply

  4. Its a breakfast dish that you scramble, mix in veggies and cheese and bacon and bake in oven. Its awesome

    Reply

  9. We love breakfast frittatas for our Xmas morning meal. We’ve been doing it for 5 years now 🙂

    Reply

  19. Everyone always requests my deviled eggs recipe at the holidays, will have to try these ones!

    Reply

  23. I make a wicked potato salad everyone goes nuts for! I made 30lbs for my Nephews wedding one year, after eveyone had left they were putting the leftover away and dropped it! They literally spooned it off the floor and put it back in the fridge LOL

    Reply

  27. I use my egg whites to make Dipped Peppermint Meringues and the yolks for cranberry muffins

    Reply

  31. My whole post didn’t seem to come up! I had said they were in everything, and the sugar cookies we make. Thanks for the giveaway!

    Reply

  33. I make Black Bottomed Cupcakes with a variety of flavoured centres..mmmm. Eggs must be used in the cake outsides and cheesecake centres!

    Reply

  46. For christmas morning we make a casserole that has hash browns, eggs , sausage and onions . It is really good and we dont have to cook in the morning

    Reply

  50. I am entering your giveaway.
    It would be great to win one of these CanadianEggs prize packs.
    In response to your question of What is your favourite Holiday recipe which uses eggs?
    My favourite Holiday recipe is Rum butter tarts.
    Thank you for having this giveaway!!!!!!!!!!!!

    Reply

  51. I make a breakfast casserole with bread, eggs, ham and vegetables on Christmas Eve, leave it in the fridge overnight and bake it Christmas morning.

    Reply

  54. I make Amish breakfast casserole for Boxing Day Brunch. Eggs, bacon and lots of cheese & veggies!

    Reply

  58. Eggs Benedict – it is a holiday treat! I also have a recipe for oven scrambled eggs that I often use Christmas Morning.

    Reply

  63. Would definitely be a Yule Log cake. I make one every year 🙂 Thank you for the great giveaway. Happy Holidays

    Reply

  77. My favourite Holiday Recipe which uses Eggs is,”Custard Pie,”or anything with Custard! I LOVE Custard!!!

    Reply

  79. cream puffs! the roux dough isso simple and uses 4 eggs. My holiday go to recipe! Then i flavour up the whip cram to make them festive..Bailley’s, candy cane…

    Reply

  86. I love butter tarts – my grandma used to maks them every year. We live too far away now and she’s gotten older and it’s no longer a feasible tradition with her

    Reply

  90. I wake up the house on Xmas morning by making a simple breakfast consisting of pancakes, eggs and sausages!

    Happy holidays everyone! 🙂

    Reply

  91. I love your tweeks on devilled egga. I would not thought of the tomatoes or even the basil. ‘these sound very delicious and healthy as well. Thank you for this recipe.

    Reply

  98. Yorkshire pudding and I always use 4 eggs for 12 yorkshires – so delicious. I make them whenever we have a turkey/joint/chicken or sometimes I’ll make toad in the hole which is yummy too but not a meal for Christmas.

    Reply

  103. We love making filled eggs (deviled eggs – but my aunt is very religious so we always called them filled eggs)

    Reply

  105. I use a lot of eggs year round but even more throughout the holidays…I make creamy puddings and other delicious treats and desserts.

    Reply

  110. Devilled eggs are the favourite in our house but we use eggs all the time in various baking dishes we make for the holidays.

    Reply

  124. I love making a wife savers breakfast with eggs, cheese, chopped ham,milk and seasonings poured over the bread and left over night .I bake it in the morning and it is so delicious.I love it and it would not be possible to make without the eggs that make it so light and dreamy.

    Reply

  128. Mine is the Christmas Morning Wifesaver we serve for breakfast on Christmas morning at our place:
    Ingredients:
    16 slices white bread, crusts
    removed
    16 slices Canadian back bacon or
    ham
    16 slices sharp cheddar cheese
    6 eggs
    1/2 tsp. pepper 2 mL
    1/2-1 tsp. dry mustard 2-5 mL
    1/4 cup minced onion 60 mL
    1/4 cup finely chopped green pepper 60mL
    1-2 tsp. Worcestershire sauce 5-10 mL
    3 cups milk 750 mL
    dash Tabasco
    1/2 cup butter 125 mL
    Special K or crushed Corn Flakes

    Instructions:
    Set 8 pieces of bread into a 9″ x 13″ (23 x 33 cm) buttered, glass baking dish. Cover bread with slices of back bacon. Lay slices of cheddar cheese on top of bacon and then cover with remaining slices of bread to make it like a sandwich. In a bowl, beat eggs and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight. In morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes. Bake, uncovered, 1 hour at 350 deg.F (180 deg.C). Let sit 10 minutes before serving. Serve this with fresh fruit and hot cinnamon rolls.
    Book Reference – The Best of the Best – Vol. 1 (Page: 26), Enjoy! (Page: 33)

    Reply

  132. We will have scrambled eggs Christmas morning, but I do love a wasabi/pickled ginger deviled egg! So yummy!!

    Reply

  136. I use eggs in so many recipes during the holiday! Baking cakes and cookies, scrambled eggs with cheese on the weekends, hard boiled eggs for quick snacks and deviled eggs at Christmas brunch!

    Reply

  145. My friend gave me a recipe for the best breakfast bake. It’s eggs, sausage bits, and chopped veggies (like mushrooms, asparagus, peppers, etc.), topped with bread and cheese. It’s a lovely mix of cheesy/crunchy/savoury. 🙂

    Reply

  147. I have to say that my favourite sweet recipe using eggs that I love to make at Christmas, is an old family one. It is a take on Nanaimo Bars, called Chocolate Dreams. The base is a graham crust, made with a beaten egg, sugar and spices. The middle layer is also made with eggs, as well as icing sugar and milk. The top layer is unsweetened chocolate. For a savoury dish with eggs, we always have lasagna and ceasar salad for Christmas Eve dinner. I use eggs in both of those dishes…………..Happy Holidays!!!!!

    Reply

  149. MY husband makes the best breakfasts over the holidays and they all have eggs. Two of my favourites are eggs benedict and Mexican breakfast wraps (scrambled eggs, cheese, peppers, salsa, sour cream, cilantro and spinach in tortillas). I also love making meringue cookies for Christmas which is mostly just egg whites and then I add the yolks into cream soups.

    Reply

  158. A KitchenAid® Artisan Stand Mixer will help in making my President’s Choice Chocolate Chip Cookies. I like using chunky chips but fear that my mixer might break with the heavy batter so I don’t bake cookies that much.

    Reply

  166. I love eggs! I am having a hard time choosing a favourite recipe. Recently I have been making Harry’s Hearty Egg Bake recipe from the Egg Farmers of Ontario website….you make it the night before and all you do in the morning is pop it in the oven!

    Reply

  169. Meringues I make loads over the holidays & top with fruit & cream for a low fat good looking dessert anytime.

    Reply

  170. My favorite Holiday Baking with eggs, according to all the grandchildren, is my Snowmen. I start with a rich yeast dough containing eggs, yeast, flour, scalded milk, salt , shortening, sugar, orange zest, and orange juice. I cut them out with a gingerbread man cutout. When risen and baked, I let them cool and ice them with a rich homemade icing and decorate with cut up gumdrops. I’ve been baking them for forty years and they still add for them.

    Reply

  171. I love making (ie. eating) meringue cookies and filling them with delicious lemon curd. The meringues use egg whites and the curd uses the yolks. So delicious!

    Reply

  172. I usually make ham & cheese quiche for Christmas morning – delicious! Thanks for the chance to win!

    Reply

  176. We make Spekkoek for the holidays. It uses 12 EGGS! Yup 12 eggs for this cake. It is a Dutch-Indonesian layered cake. Absolutely delicious and looks so pretty with all the layers. If you haven’t tried this wonderful cake of a thousand layers (It usually has about 12 layers) then look it up NOW and try it. My Mother grew up on an Egg farm, so sadly she doesn’t eat eggs now. She ate this one and loved it! I was even surprised.

    Reply

  180. Devilled eggs. Nobody makes them like my momma! I love going home for the holidays and seeing a big plate of those!

    Reply

  187. We generally stick with deviled eggs for appetizers, but, we of course use tons of eggs in our baking! 🙂

    Reply

  190. I love making home made spreads and pates to go with cheeses! Great pre-holiday nibbles before the meal!

    Reply

  193. We love making omelettes on Christmas morning. Covered in Melted cheese and accompanied by toast.

    Reply

  195. Deviled eggs, my mom makes the best! Breakfast favorite would be, scrambled eggs & hash browns… Mmmm

    Reply

  200. My favorite dish is a family recipe. It’s a mix of eggs, vegetables, spices, and crumbled bacon. Looks like a messy scrambled egg, but tastes AMAZING!!!

    Reply

  206. It’s a sort of casserole my mom used to make. Is called the Christmas Wife saver.. Uses bread, ham, milk, eggs and salt and pepper. Sound a kinda blah but is sooooo delicious! !

    Reply

  211. We host a Christmas brunch every year and I love making ham and egg cups. I just take a muffin pan and make a bowl out of deli ham. Fill the ham cup with an egg and top with a little cheese. Bake in the oven for 20 minutes. So easy to serve a bunch of people breakfast.

    Reply

  226. Wifesaver!!!

    Layered bread, ham and cheese, covered in an egg and milk mixture, topped with corn flake cereal and baked to delishiness!! Every year for 20 years, I’ve made this for Chrismas morning breakfast.

    Reply

  247. My butter tart recipe has lots of eggs in it and it is our families favourite christmas treat.

    Reply

  250. Traditional Deviled Eggs with paprika are a big hit in our home, we have them at almost every family holiday meal through the year.

    Reply

  254. Dutch scramble for breakfast Christmas morning – you throw in whatever you have handy and it’s always easy and delicious.

    Reply

  257. My grandmother’s “Time Saver” breakfast is my favourite. She makes it every Christmas morning for the whole family and it’s the only time of year we have it.

    Reply

  259. My mother-in-law got me hooked on quiche for breakfast on Christmas morning. It’s a delicious tradition!

    Reply

  265. Christmas morning a variety of quiches are served, so many to pick from, we taste them all!

    Reply

  266. Deviled eggs are my absolute favourite appetizer for the holidays! My great-grandma has the best family recipe that has been passed down for generations! 🙂

    Reply

  279. What an interesting take on Devilled Eggs! I love the regular recipe so I am encouraged to try this one out.

    Reply

  281. Holiday entertaining wouldn’t be the same, if Devilled-Eggs were missing. A great appetizer and healthy too.

    Reply

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