Basil Deviled Eggs

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12
Servings

30m
Prep Time

1h
Cook Time

1h 30m
Ready In

Recipe: #26936

July 30, 2017

recipe by:
Fizzybrat

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recipe by:
Fizzybrat

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Original recipe yields 12 servings

Metric US

Ingredients

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6 large eggs, at room temp
1/4 cup pine nuts (lightly toasted and coarsely chopped)
1/2 cup sour cream
1 1/2 teaspoons Dijon mustard

1/2 cup fresh basil leaves
1/2 teaspoon paprika
Salt & freshly ground black pepper, to taste

Nutritional

Serving Size: 1 (42.1 g)
Calories 77.2
Total Fat - 6 g
Saturated Fat - 1.9 g
Cholesterol - 107.5 mg
Sodium - 53.7 mg
Total Carbohydrate - 1.4 g
Dietary Fiber - 0.2 g
Sugars - 0.3 g
Protein - 4.6 g
Calcium - 32 mg
Iron - 0.7 mg
Vitamin C - 0.3 mg
Thiamin - 0 mg

Step 1

Cover eggs with warm water in a saucepan and bring to simmer.

Step 2

Cook gently for 8 to 10 minutes.

Step 3

Cool the eggs under cold water.

Step 4

Peel shells and slice eggs in half lengthwise.

Step 5

Remove the yolks and place in food processor bowl.

Step 6

Add sour cream, mustard, basil leaves and seasonings to yolks and process till smooth.

Step 7

Add pine nuts and chill mixture for about an hour.

Step 8

Fill the egg white halves using a teaspoon or pastry bag with a wide tip.

Step 9

Garnish each egg with a small basil leaf or sprig and serve.

Tips & Variations

No special items needed.

Tags : Appetizers

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