Best Basil Deviled Eggs Recipes

GARLIC, BASIL, AND BACON DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.

DEVILED EGGS WITH SHRIMP, YELLOW MUSTARD AND BASIL.

Steps:

• The preparation of the dish is usual: Hard boil the eggs. Then, take out the egg yolks, mash them and then add the shrimps (small, boiled in salt water), yellow mustard and mayo. Mix everything very well, add pepper and salt. Fill in your egg whites. Voila! Your delicious deviled eggs are ready. Decorate with basil and put in the fridge. You can try these deviled eggs with Dijon mustard, I had yellow mustard at the time when I invented these and they were just fine. ***Tip from Helen** Deviled eggs should be served cold. So after preparing, put them in the fridge for an hour or two. The deviled eggs should be eaten within 24h.

GARLIC, BASIL AND BACON DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.

GARLIC, BASIL, AND BACON DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.

BASIL DEVILED EGGS

Steps:

• Cover eggs with warm water in a saucepan and bring to simmer.
• Cook gently for 8 to 10 minutes.
• Cool the eggs under cold water.
• Peel shells and slice eggs in half lengthwise.
• Remove the yolks and place in food processor bowl.
• Add sour cream, mustard, basil leaves and seasonings to yolks and process till smooth.
• Add pine nuts and chill mixture for about an hour.
• Fill the egg white halves using a teaspoon or pastry bag with a wide tip.
• Garnish each egg with a small basil leaf or sprig and serve.