Recipes

California-Style Devilled Eggs

Get out the picnic basket, because you’re going to love these California-style devilled eggs. These are filled with flavour and can be made ahead of time and kept in the fridge for up to 2 days.
Serves 24
Prep Time 15 min
Print Recipe

Ingredients

  • 12 hard boiled eggs, peeled
  • ¼ cup (60 mL) low fat mayonnaise
  • 2 tsp (10 mL) Dijon mustard
  • 2 tbsp (30 mL) finely chopped rehydrated or well drained oil-packed sun-dried tomatoes
  • 4 tsp (20 mL) chopped fresh basil
  • 1 tsp (5 mL) balsamic vinegar
  • ¼ tsp (1.25 mL) salt
  • Pinch pepper
  • Chopped sun-dried tomatoes, for garnish
  • Small fresh basil leaves, for garnish

Instructions

  • Step 1

    Cut eggs in half lengthwise.

  • Step 2

    Remove yolks. With fork, mash yolks; add mayonnaise, mustard, sun-dried tomatoes, basil, balsamic vinegar, salt and pepper.

  • Step 3

    Refill whites with yolk mixture. Garnish with sun-dried tomatoes and basil.

  • Step 4

    Serve immediately or cover and store in refrigerator. Use within 2 days.

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Choose eggs that have been in your refrigerator for a few days for hard boiling rather than very fresh eggs, as less fresh eggs will be easier to peel.

Nutrition Facts

Per devilled egg serving
Calories49
Fat3 g
Saturated Fat1 g
Trans Fat0 g
Carbohydrate1 g
Fibre0 g
Sugars0 g
Protein3 g
Sodium102 mg

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