5 from 1 vote
California-Style Devilled Eggs
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
  • 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
  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.