10 hard-boiled eggs, peeled and sliced length-wise
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 handful fresh basil, minced
Place yolks, mayonnaise, mustard, basil, and pepper in food processor or blender and pulse until smooth. Spoon an equal amount into each of the egg halves. Top with a baby basil leaf and serve.
Nothing says Spring quite like deviled eggs. I’m not quite sure why, eggs don’t really have a season, but there is something so Spring-like about egg dishes. As you know, I love deviled eggs and this is one of the best ones I’ve come up with. Initially I wanted to make a sort of pesto egg but wasn’t sure how pinenuts and parmesan would taste with the mustard necessary to make it a true “deviled” egg. I’m glad I went the straight basil (it constituted my first “harvest” from my Aerogarden!) route, the flavor was really light and fresh and the perfect foil to the mustard.