Caprese Deviled Eggs with Basil

# What You’ll 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.

# Expert Tips:

01 -

You get a hit of aromatic basil oil and sweet tomatoes in every bite—it’s an appetizer that whispers of vacations and Italian picnics.
The color and freshness make for a showy platter that genuinely draws people in at gatherings, even those who say they “don’t like deviled eggs.”

02 -

Peeling cold eggs is key—if you skip the ice bath, you’ll risk torn whites and lopsided halves.
I learned the hard way that basil oil tastes best when made fresh; old oil just turns muddy, not magic.

03 -

Use a piping bag for neat yolk swirls—it transforms the look from casual to celebratory in seconds.
A sprinkle of flaky salt right before serving brings all the flavors into sharp, delicious focus.