Caprese Deviled Eggs with Basil (Printable)

Creamy yolk filling, basil oil drizzle, cherry tomatoes and mozzarella for a vibrant Italian-inspired appetizer.

# What You Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 2 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon fresh lemon juice
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Basil Oil

07 - 1/2 cup fresh basil leaves, packed
08 - 1/4 cup extra-virgin olive oil
09 - Pinch of sea salt

→ Topping

10 - 1/2 cup cherry tomatoes, finely diced
11 - 1/4 cup fresh mozzarella, finely diced
12 - Fresh basil leaves for garnish

# How To Make It:

01 - Place eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Set over high heat and bring to a gentle boil.
02 - As soon as the water boils, remove the pan from heat, cover, and let stand undisturbed for 10 minutes to finish cooking. Transfer eggs to an ice bath and cool for 5 minutes to stop cooking and ease peeling.
03 - Crack shells and gently peel the eggs under running water. Slice each egg lengthwise and transfer yolks to a mixing bowl; set the whites aside on a tray.
04 - Mash the yolks with mayonnaise, Dijon mustard, lemon juice, sea salt and black pepper until smooth and cohesive. Adjust seasoning to taste.
05 - Combine basil leaves, extra-virgin olive oil and a pinch of salt in a blender or food processor. Purée until bright green and smooth. If a silken texture is desired, pass the purée through a fine-mesh sieve.
06 - Spoon or pipe the yolk mixture into the egg white halves, creating an even mound in each cavity.
07 - Drizzle basil oil over the filled halves, then top each with a small amount of diced cherry tomato and diced mozzarella. Finish with a small basil leaf for garnish.
08 - Refrigerate for at least 10 minutes to meld flavors, then serve chilled as an appetizer.

# Expert Advice:

01 -
  • The basil oil brings such a fresh hit, it feels like a chef-y secret only you know about.
  • The combination of creamy yolk and juicy tomato gives every bite something surprising.
02 -
  • If you rush the cooling, the eggs will be impossible to peel cleanly.
  • Straining the basil oil makes all the difference in texture and presentation.
03 -
  • Always use day-old eggs for boiling—they are less likely to stick to the shell.
  • If you want the yolk mixture to be cloud-light, press it through a mesh sieve before filling.
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