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
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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