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.

Prep Time:
15 min


Nutrition Facts
  • 12 hard boiled eggs, peeled
  • 1/4 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
  • 1/4 tsp (1.25 mL) salt
  • Pinch pepper
  • Chopped sun-dried tomatoes, for garnish
  • Small fresh basil leaves, for garnish


  1. Cut eggs in half lengthwise.
  2. Remove yolks. With fork, mash yolks; add mayonnaise, mustard, sun-dried tomatoes, basil, balsamic vinegar, salt and pepper.
  3. Refill whites with yolk mixture. Garnish with sun-dried tomatoes and basil.
  4. Serve immediately or cover and store in refrigerator. Use within 2 days.


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.