Caprese Deviled Eggs with Basil (Printable)

Creamy deviled eggs dressed with basil oil, diced tomatoes and fresh mozzarella for a bright Italian-style starter.

# What You Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 2 tbsp mayonnaise
03 - 1 tsp Dijon mustard
04 - 1 tsp lemon juice
05 - ½ tsp sea salt
06 - ¼ tsp freshly ground black pepper

→ Basil Oil

07 - ½ cup fresh basil leaves
08 - ¼ cup extra virgin olive oil
09 - Pinch of salt

→ Topping

10 - ½ cup cherry tomatoes, finely diced
11 - ¼ cup fresh mozzarella, finely diced
12 - Fresh basil leaves, for garnish

# Directions:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, turn off heat, and let stand for 10 minutes. Transfer eggs to an ice bath for 5 minutes.
02 - Peel eggs and slice in half lengthwise. Gently remove yolks and place them in a bowl. Set egg whites aside.
03 - Mash yolks with mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
04 - Blend basil leaves, olive oil, and a pinch of salt in a small blender or food processor until bright green and smooth. Strain through a fine mesh sieve if desired.
05 - Fill each egg white half with the yolk mixture, using a spoon or piping bag for a neat finish.
06 - Drizzle basil oil over filled eggs. Top each with a sprinkle of diced cherry tomatoes and mozzarella. Garnish with fresh basil leaves.
07 - Serve chilled.

# Top Tips:

01 -
  • Your friends will think you've secretly gone to culinary school when they taste basil oil on eggs.
  • This snack packs all the color and freshness of a caprese, but in a fun, finger-friendly form.
02 -
  • Peeled eggs that are even a little warm are harder to fill and can make the filling runny; always fully cool them.
  • Let basil oil rest for a few minutes — the color deepens and the flavor blooms.
03 -
  • If peeling eggs makes you want to scream, crack and soak them in water and the shells will slide off.
  • A touch of flaky sea salt on top at the end makes each bite pop.
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