Fresh Basil Deviled Eggs

Written by on in deviled eggs, holiday leftover recipes, recipes, repurposing leftovers, snacks & apps

Ingredients:
10 hard-boiled eggs, peeled and sliced length-wise
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 handful fresh basil, minced
white pepper
salt

Directions:
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.

My thoughts:

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.

18 Comments

  2. Oh sheesh…if I actually read the full post I’d answer my question. Anyway, that’s fantastic!

  5. first of all, awesome bowl!

    secondly, deviled eggs are quite possibly my favorite thing to make for pot lucks. (that way, at least i know there will be something there that i’ll love!) this is a variety i can’t wait to try! however, due to my ocd tendencies (shh!), i’ll probably have to use the full dozen eggs. 🙂

  6. i’ve been thinking of deviled eggs for the past few days now! it must be a spring thing. looks good.

  8. i think that i don’t like deviled eggs, but i really want to eat the egg in that picture, it’s beautiful.

    is that a nigella bowl? i love those, they’re so comfy to hold while mixing or whisking.

  9. Thanks Michelle! It’s actually a generic egg shaped sauce bowl (it’s actually quite tiny) that I picked up at Wegmans.

  11. Meghan,
    I think this makes six? Out of over 650, that’s not so many! They are just to easy to make for guest, I can’t help but experiment.

  12. deviled eggs are in the air for easter, and I’ve got plenty of hardboiled eggs now. I was going to make some from an amy sherman recipe I found. I’ll have to do some of your basil ones too!

  13. Yummy! I’m going to try these, we have eggs left from Easter and I’ve got fresh basil I need to use. Thank you!

  14. I am up for any recipe that uses up the colored Easter eggs! This twist looks delicious.

  17. that looks wonderful, and i’ve never been even remotely drawn to deviled eggs before!

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