I think we can all agree that not every deviled egg is a showstopper. But these chunky sun-dried tomato and fresh basil deviled eggs? They’re the kind of appetizer that makes people pause mid-bite, look at you with wide eyes, and demand to know what magic you’ve tucked inside. With a rich, creamy yolk filling studded with chewy, intensely sweet sun-dried tomatoes and flecked with fresh, fragrant basil, these little appetizer gems are perfect for any occasion that calls for a truly standout bite. One thing is for sure, no matter when you serve them, these Italian-style deviled eggs are guaranteed to disappear quickly.
Each year, I find myself obsessed with one single deviled egg recipe. That is, of course, until another one comes along that fascinates me even more. This year, this is that recipe. And although I’m just now finally getting around to sharing these eggs with y’all, I can honestly say I’ve probably made them at least six or seven times over the past five or six months. I’ve taken these wee eggs to birthday celebrations, cookouts with neighbors, and even made them for holidays. I just can’t seem to get enough of them. And apparently, neither can the people I’ve shared them with, because they have always disappeared pretty much right after I’ve removed the lid from my deviled egg tray. I’m not sure if it’s the fresh basil that makes them so popular or the amazing dry-packed sun-dried tomatoes. They’re just so freaking irresistible. And yeah, just in case y’all were wondering, there’s a high likelihood that these lil’ guys will be appearing again for Thanksgiving. Now that’s something to be truly thankful for.
Ingredients:
- 8 Extra-Large Hard-Boiled Eggs
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Finely Ground Sea Salt
- 1 Tablespoon Honey
- 1/2 Cup Mayonnaise
- 1/3 Cup Dry-Packed Sun-Dried Tomatoes, Very Finely Chopped
- 3 Tablespoons Fresh Basil, Very Finely Chopped
Directions:
- Halve the hard-boiled eggs lengthwise, placing the yolks into a medium-sized bowl.
- Mash the egg yolks with the tines of a fork.
- Add the crushed red pepper flakes, black pepper, and salt to the bowl. Stir well to combine.
- Add the honey and 1/4 cup of the mayonnaise to the bowl. Stir well to combine. Add the remaining mayonnaise, as needed, to achieve the perfect deviled egg consistency. Stir well to combine.
- Fold 3/4 of the finely chopped sun-dried tomatoes into the filling, reserving the remaining 1/4 of the finely chopped sun-dried tomatoes for garnish.
- Fold the chopped basil into the filling.
- 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.
- Garnish each deviled egg with a sprinkle of the remaining finely chopped sun-dried tomatoes.
Suggestions:
- CLICK HERE to see the best way to hard-boil eggs.
- I usually 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.
- 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.
- Use dry-packed sun-dried tomatoes for this recipe, not oil-packed sun-dried tomatoes. Dry-packed tomatoes typically come in resealable plastic bags, which can often be found in the produce or Italian section of your local market. You can also find them online.
Improvements:
- Add 1/2 teaspoon of onion powder to the egg filling.
- For extra heat, replace the honey with hot honey.
- Garnish each deviled egg with a sprinkle of Italian seasoning before adding the finely chopped sun-dried tomatoes.
- CLICK HERE to see over 50 of our mouth-watering deviled egg recipes.
Ingredients:
- 8 Extra-Large Hard-Boiled Eggs
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Finely Ground Sea Salt
- 1 Tablespoon Honey
- 1/2 Cup Mayonnaise
- 1/3 Cup Dry-Packed Sun-Dried Tomatoes, Very Finely Chopped
- 3 Tablespoons Fresh Basil, Very Finely Chopped
Directions:
- Halve the hard-boiled eggs lengthwise, placing the yolks into a medium-sized bowl.
- Mash the egg yolks with the tines of a fork.
- Add the crushed red pepper flakes, black pepper, and salt to the bowl. Stir well to combine.
- Add the honey and 1/4 cup of the mayonnaise to the bowl. Stir well to combine. Add the remaining mayonnaise, as needed, to achieve the perfect deviled egg consistency. Stir well to combine.
- Fold 3/4 of the finely chopped sun-dried tomatoes into the filling, reserving the remaining 1/4 of the finely chopped sun-dried tomatoes for garnish.
- Fold the chopped basil into the filling.
- 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.
- Garnish each deviled egg with a sprinkle of the remaining finely chopped sun-dried tomatoes.
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Let’s be honest, a party, cookout, or family gathering without deviled eggs feels incomplete. But a party with the same ol’ boring traditional deviled eggs? Well, that’s just a missed opportunity. It’s time to elevate your appetizer game and give this beloved classic the bold, sophisticated twist it deserves. And we’ve got you completely covered with our unique collection of Most Loved Italian-Inspired Deviled Egg Recipes. Whether your heart sings for a sprinkle of Italian seasoning, the crisp saltiness of pancetta, the sweet tang of balsamic, or the intense flavor of sun-dried tomatoes, we have a version that will make you the undisputed hero of any gathering. Whether you crave something tangy with capers and fresh basil or something rich with tomato or olives, we have a recipe you’ll fall head over heels in love with. CLICK HERE for the recipes.
