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 love homemade eggnog. I’ve made it 3 times already this year.
I always make devilled eggs too. Everyone loves them!
Eggs Benedict – it is a holiday treat! I also have a recipe for oven scrambled eggs that I often use Christmas Morning.
Devilled eggs for sure!!
Gingerbread cookies.
Deviled eggs are my favorite!
I make Amish breakfast casserole for Boxing Day Brunch. Eggs, bacon and lots of cheese & veggies!
Deviled eggs, my friend Charlotte has the best recipe.
I love to make quiches with chicken and mushrooms.
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.
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!!!!!!!!!!!!
Mincemeat pie is one of my favorite recipes!
These look so good!
I like chocolate chip cookies
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