California-Style Devilled Eggs
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!


California-Style Devilled Eggs
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
- 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.
I make sponge cake over the holidays.
definitely deviled eggs
Love making Butter Tarts
Devilled eggs
Eggnog!
Perfect devilled eggs for appetizer. Great recipe:)
We love breakfast frittatas for our Xmas morning meal. We’ve been doing it for 5 years now 🙂
baked custard. thanks
Deviled eggs yummy
Love making deviled eggs
fruit cake
Its a breakfast dish that you scramble, mix in veggies and cheese and bacon and bake in oven. Its awesome
Rum butter tarts
Sadly it is the deviled eggs lol, hubby think I am nut because I always eat them at first in every party
Buttertarts are my favourite holiday recipe and you use eggs in the crust. 🙂 Thanks for the chance at great prizes.
I also love making egg/potato frittata over the holidays.