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
Ingredients
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
- 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
-
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 boiling rather than very fresh eggs, as less fresh eggs will be easier to peel.