Caprese Deviled Eggs with Basil (Printable)

Deviled eggs topped with basil oil, diced tomatoes and mozzarella for a fresh Italian-inspired appetizer.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 2 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon fresh lemon juice
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Basil Oil

07 - 1/2 cup fresh basil leaves, packed
08 - 1/4 cup extra-virgin olive oil
09 - Pinch of salt

→ Topping

10 - 1/2 cup cherry tomatoes, finely diced
11 - 1/4 cup fresh mozzarella, finely diced
12 - Fresh basil leaves for garnish

# Directions:

01 - Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat, then immediately cover, remove from heat, and let stand off the heat for 10 minutes. Transfer eggs to a bowl of ice water and chill for 5 minutes to stop cooking.
02 - Gently tap each egg to crack the shell, peel under running water, then slice in half lengthwise. Reserve the whites on a platter.
03 - Carefully remove yolks and place them in a medium mixing bowl; set the halved whites aside for filling.
04 - Mash the yolks with mayonnaise, Dijon mustard, lemon juice, sea salt, and black pepper until smooth and creamy, adjusting seasoning to taste.
05 - In a small blender or food processor combine basil leaves, olive oil and a pinch of salt; blend until bright green and emulsified. If a silky oil is desired, strain through a fine-mesh sieve and discard solids.
06 - Transfer the yolk mixture to a piping bag or use a spoon to evenly fill each egg white half, achieving a neat mound.
07 - Drizzle a small amount of basil oil over each filled egg, then top with a few pieces of diced cherry tomato and diced mozzarella. Finish with a small basil leaf for garnish.
08 - Refrigerate the assembled eggs for at least 10 minutes to meld flavors, then serve chilled.

# Expert Tips:

01 -
  • People are enchanted by the color and freshness & it's like bringing a summer garden to the table.
  • The basil oil aroma instantly transports your tastebuds somewhere sunny and Italian.
02 -
  • Peeling eggs while they're still a bit warm is the secret to avoiding stubborn, ragged shells.
  • Blending the basil oil for longer gives a brighter green and smoother flavor—the color really does matter here.
03 -
  • If you're piping the filling, snip the piping bag tip a tiny bit bigger—you'll thank yourself when the yolks are smooth.
  • Always taste the filling before loading it into the eggs; just a pinch more salt can make things sing.
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