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 wake up the house on Xmas morning by making a simple breakfast consisting of pancakes, eggs and sausages!
Happy holidays everyone! 🙂
Breakfast Scramble
Egg nog!
Definitely deviled eggs
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
These look great Tammy, sharing them!! Love deviled eggs!!
My butter tarts! mmm
Mom makes a wicked zucchini omellette for xmas brunch!
Fluffy Baked Eggs with Roasted-Vegetable Hash
I like to make devilled eggs during the holidays
I make holiday mini quiches and deviled eggs too!
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…
Lemon Meringue Pie ! 😀
My favourite Holiday Recipe which uses Eggs is,”Custard Pie,”or anything with Custard! I LOVE Custard!!!
I love cheesecake…my recipe uses lots of eggs.