Basil Deviled Eggs

Switch up a party staple with offerings of Basil Deviled Eggs.

Yield: Yields: 24 pieces (serving size: 1 piece)
Recipe from All You

More From Allyou

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 71
  • Fat: 6g
  • Saturated fat: 1g
  • Protein: 3g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 109mg
  • Sodium: 86mg


  • 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


  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Basil Deviled Eggs Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy