Switch up a party staple with offerings of Basil Deviled Eggs.
12 large eggs
1 cup loosely packed fresh basil leaves, about 1 oz.
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
How to Make It
Place eggs in a large saucepan and cover with cold water by 1 inch. Cover and bring to a boil over high heat. Remove from heat and let stand, covered, for 12 minutes.
Fill a large bowl with ice water. Transfer eggs to bowl; let cool completely, about 10 minutes. Tap each egg on the counter to crack shell; return to ice water. Peel eggs under cold running water, 1 at a time. Cut eggs in half lengthwise and, using a teaspoon, remove yolks to a small bowl. Cover and refrigerate whites.
Bring a small pot of water to a boil. Add basil, return to a boil and cook until bright green, about 1 minute. Drain, rinse with cool water, drain again and squeeze out excess moisture. Transfer to a food processor. Add yolks, mayonnaise, salt and pepper. Blend until smooth. Taste and adjust seasoning.
Fill each egg-white cavity with about 1 heaping tsp. yolk mixture and place on a platter. Serve or tent with foil and chill until ready to serve, up to 6 hours.
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