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Basil Deviled Eggs

Here's how you make Basil Deviled Eggs
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  • Servings: 12
  • Prep: 30m
  • Cook: 1h
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 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
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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