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.
Eggs are in everything!
Eggnog of course!
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My home made eggnog.