Caprese Deviled Eggs with Basil (Printable)

Deviled yolks finished with basil oil, diced tomatoes and fresh mozzarella for a bright Italian appetizer.

# Components:

→ 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 fine 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 fine sea salt

→ Topping

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

# Method:

01 - Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover the pan, remove from heat, and let stand for 10 minutes.
02 - Transfer eggs to an ice bath and cool for 5 minutes. Gently crack shells and peel under running water; pat dry and halve eggs lengthwise. Reserve the whites on a tray.
03 - Remove yolks and place in a medium bowl. Mash until fine, then mix in mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and creamy.
04 - In a small blender or food processor, combine basil leaves, olive oil, and a pinch of salt. Blend until bright green and emulsified; strain through a fine-mesh sieve for a silky oil if desired.
05 - Spoon or pipe the yolk mixture into each egg white half, distributing the filling evenly for 12 portions.
06 - Lightly drizzle basil oil over each filled half. Evenly scatter diced cherry tomatoes and diced mozzarella atop the filling, then garnish with small basil leaves.
07 - Refrigerate the assembled portions for at least 15 minutes to meld flavors. Serve chilled.

# Expert Advice:

01 -
  • This recipe is a cheerful secret weapon when you want guests to smile before the main course arrives.
  • Each bite packs the creamy comfort of deviled eggs with a Caprese salad’s zippy freshness, making it impossible to stop at one.
02 -
  • If you rush peeling and the eggs are still a bit warm, the whites can tear and ruin the look—let them cool fully.
  • Making basil oil just before assembling keeps it a brilliant green—let it sit too long and it can lose that bright pop.
03 -
  • Don’t crowd the eggs in the pot—give them space so they cook evenly and shells come off easier.
  • Use a very sharp knife to get clean slices, and wipe between cuts so the whites stay pristine.
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