California-Style Devilled Eggs
Serves
24
Prep Time
15 min
Print Recipe
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.
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.
Tips
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 | |
|---|---|
| Calories | 49 |
| Fat | 3 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Carbohydrate | 1 g |
| Fibre | 0 g |
| Sugars | 0 g |
| Protein | 3 g |
| Sodium | 102 mg |