Fresh basil is the key ingredient to this simple yet extraordinary deviled egg recipe. When paired with very finely chopped sun-dried tomatoes, it immediately helps to make a winning impression on anyone lucky enough to scarf down one of these eggs before they all disappear. And yes, they will all disappear pretty quickly, so perhaps you might want to consider making a double batch.
I started the summer season off with zero fresh basil plants and now I have three; two outside and one inside. Why so many plants? Mainly because I keep using all of the basil leaves before new ones can grow. For some odd reason, I seem to putting fresh basil in almost every single recipe this summer, like this Pearl Couscous & Chickpea Salad with Basil and this Cheese Tortellini with Nut-Free Pesto & Pimentos. Mind you, I’m not really complaining about having to always go out and purchase another plant. It’s really not such a catastrophe because more basil means more basil recipes. And, in the case of these deviled eggs, more fresh basil is definitely a positive thing. So yeah, by the end of summer, I fully expect to be the proud parent of at least ten basil plants.
Ingredients:
- 6 Extra-Large Hard-Boiled Eggs
- 2 Tablespoons Very Finely Chopped Sun-Dried Tomatoes Packed in Olive Oil
- 1 Tablespoon Very Finely Chopped Fresh Basil
- 1/2 Teaspoon Finely Ground Black Pepper (Additional for Garnish)
- 1/4 Cup Mayonnaise (Approximately)
- Maldon or Flakey Sea Salt
Directions:
- Peel the hard-boiled eggs and cut them in half lengthwise. Place the yolks into a small bowl and mash them with a fork until very fine.
- Add the sun-dried tomatoes, basil, and pepper. Mix until well combined.
- Add half of the mayonnaise and mix until well combined. Add more mayo as needed until you get the perfect desired deviled egg consistency.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Sprinkle each egg with black pepper and a little touch of flakey sea salt.
Suggestions:
- CLICK HERE to see the best way to hard-boil eggs.
- I always use extra-large eggs when making deviled eggs. If you are using smaller eggs, you may need to adjust the amount of mayonnaise used in this recipe, to prevent the filling from turning runny. I suggest adding the mayonnaise last. Start with half of the mayonnaise and then keep adding it as needed to create a creamy egg filling. This will help you to reach the perfect deviled egg consistency.
- If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And, if your filling is too runny, you can use the extra yolks to solve that dilemma.
- I used sun-dried tomatoes that were packed in olive oil for this recipe. Try to shake any excess oil off of the sun-dried tomatoes before very finely chopping them. You want a little bit of the oil in the filling but not enough to make it runny or overly greasy.
- Make sure to chop the basil and sun-dried tomatoes very finely, so that they are easy to incorporate into the filling.
- Because you are using fresh basil in these eggs, you will be able to eat them right away. I don’t suggest using dried basil for this recipe. The fresh basil is what really makes these deviled eggs taste amazing.
Improvements:
- Garnish with additional very finely chopped fresh basil.
- Add a 1/2 teaspoon of Italian seasoning to the deviled egg filling.
- Garnish the deviled eggs with a light drizzle of honey right before serving them.
- CLICK HERE to see our many other mouth-watering deviled egg recipes.
Ingredients:
- 6 Extra-Large Hard-Boiled Eggs
- 2 Tablespoons Very Finely Chopped Sun-Dried Tomatoes Packed in Olive Oil
- 1 Tablespoon Very Finely Chopped Fresh Basil
- 1/2 Teaspoon Finely Ground Black Pepper (Additional for Garnish)
- 1/4 Cup Mayonnaise (Approximately)
- Maldon or Flakey Sea Salt
Directions:
- Peel the hard-boiled eggs and cut them in half lengthwise. Place the yolks into a small bowl and mash them with a fork until very fine.
- Add the sun-dried tomatoes, basil, and pepper. Mix until well combined.
- Add half of the mayonnaise and mix until well combined. Add more mayo as needed until you get the perfect desired deviled egg consistency.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Sprinkle each egg with black pepper and a little touch of flakey sea salt.
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