Basil Deviled Eggs
Created by Fizzybrat on July 30, 2017
- Servings: 12
- Prep Time: 30m
- Cook Time: 1h
- Recipe #26936
Ingredients
- 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
How to Make
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Step 1: Cover eggs with warm water in a saucepan and bring to simmer.
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Step 2: Cook gently for 8 to 10 minutes.
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Step 3: Cool the eggs under cold water.
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Step 4: Peel shells and slice eggs in half lengthwise.
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Step 5: Remove the yolks and place in food processor bowl.
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Step 6: Add sour cream, mustard, basil leaves and seasonings to yolks and process till smooth.
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Step 7: Add pine nuts and chill mixture for about an hour.
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Step 8: Fill the egg white halves using a teaspoon or pastry bag with a wide tip.
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Step 9: Garnish each egg with a small basil leaf or sprig and serve.
Nutritional Facts
- 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