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California-Style Devilled Eggs




Source of Recipe


Eggs.ca


List of Ingredients




12 hard-cooked eggs, peeled 12
1/4 cup mayonnaise 50 mL
2 tsp dijonnaise 10 mL
2 tbsp minced sun-dried tomatoes 30 mL
4 tsp minced fresh basil (or 1/2 tsp (2 mL) dried basil 20 mL
Dash of balsamic vinegar
Pinch of salt and pepper
Extra sun-dried tomatoes and parsley, for garnish

Recipe



Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks; add mayonnaise, dijonnaise, sun-dried tomatoes, basil, balsamic vinegar, salt and pepper. Refill whites with yolk mixture and garnish with sun-dried tomatoes and parsley. Serve immediately or store, covered, in refrigerator. Use within 3 days.

Makes 24 devilled eggs.

Tip

Hard cook eggs that have been in your refrigerator for a few days rather than very fresh eggs, which can be difficult to peel.