Basil Deviled Eggs Recipes

DEVILED EGGS

Steps:

• Peel hard-boiled eggs and cut them lengthwise. Carefully remove yolks; place 4 yolks in each of three bowls. Set whites aside. Mash yolks with a fork.
• Add mayonnaise and curry powder to one bowl; mix. Season with salt and pepper.
• Place basil and mayonnaise in bowl of a food processor; blend about 2 minutes. Add basil mixture to second bowl of yolks; mix. Season with salt and pepper.
• Add creme fraiche, mustard, and cornichons to last bowl of yolks; mix. Season with salt and pepper.
• Fill eight reserved egg-white halves with each filling; serve.

GARLIC, BASIL, AND BACON DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.

BASIL DEVILED EGGS

Steps:

• Cover eggs with warm water in a saucepan and bring to simmer.
• Cook gently for 8 to 10 minutes.
• Cool the eggs under cold water.
• Peel shells and slice eggs in half lengthwise.
• Remove the yolks and place in food processor bowl.
• Add sour cream, mustard, basil leaves and seasonings to yolks and process till smooth.
• Add pine nuts and chill mixture for about an hour.
• Fill the egg white halves using a teaspoon or pastry bag with a wide tip.
• Garnish each egg with a small basil leaf or sprig and serve.

GARLIC, BASIL AND BACON DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.