Basil Deviled Eggs
Recipe: #26936
July 30, 2017
Categories: Eggs, Appetizers, Baby Shower, Brunch, Christmas, Mothers Day Potluck, Gluten-Free, Low Carbohydrate, Vegetarian, Herbs, Kosher Dairy, more
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Original is 12 servings
Ingredients
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 by Step Method
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
No special items needed.
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