1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Deviled Eggs With Fresh Basil

By

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

Ingredients:

  • 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

Preparation:

*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.

More Hard Cooked Egg Recipes
Creamed Eggs
Eggs Mornay
Sausage & Hard Cooked Egg Casserole
Ham & Hard Cooked Egg Casserole
Scotch Eggs
Hot Tuna and Egg Sandwich
Creamed Eggs with Ham
Deviled Eggs I
Deviled Eggs II
Creole Eggs
Asparagus Casserole with Hard Cooked Egg
Spinach Salad with Hard Cooked Egg
Tuna Casserole with Hard Cooked Egg

 

©2014 About.com. All rights reserved.