California-Style Devilled Eggs
California-Style Devilled Eggs that includes sun-dried tomatoes, basil, balsamic vinegar. This recipe makes for the perfect appetizer!
Servings: 6
Calories: 183kcal
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.
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
Serving: 6Servings | Calories: 183kcal | Carbohydrates: 3g | Protein: 12g | Saturated Fat: 3g | Cholesterol: 374mg | Sodium: 313mg | Sugar: 2g