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Deviled Eggs With Fresh Basil


Deviled Eggs

Deviled Eggs ----- Large Photo of Deviled Eggs

Diana Rattray
Fresh basil and a little Dijon mustard flavor these delicious deviled eggs. Make these for a special event or a weekend snack for the family.
Large Photo of Deviled Eggs


  • 12 large eggs, cooked, shells removed*
  • 1 to 2 tablespoons finely chopped basil
  • 4 to 6 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • salt and pepper, to taste
  • finely chopped red onion, optional
  • sliced grape tomato, optional
  • paprika, optional


*Hard-Cooked Eggs:
Place fresh eggs in a single layer in a saucepan, then cover with water to about 1 inch over the eggs. Bring to a boil, cover, then immediately remove from heat. Let the eggs stand for about 14 minutes, then drain off hot water and cover with cold water and a few ice cubes. Let stand until completely cooled before peeling.

Slice peeled eggs in half lengthwise and gently scoop out yolks. Put all hard-cooked yolks in a bowl and mash. Add basil, 4 tablespoons of mayonnaise, and mustard; stir until well blended. Add more mayonnaise if desired, and salt and pepper, to taste. Fill the egg whites with a scoop of the yolk mixture. If desired, top with finely chopped red onion or sliced grape tomatoes, or sprinkle lightly with paprika.
Makes 2 dozen deviled egg halves.

Tip: The freshest eggs are the most difficult to peel. If possible, choose eggs that are relatively close to the expiration date.

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