Caprese Deviled Eggs with Basil (Print Version)

Creamy yolk filling drizzled with basil oil, topped with cherry tomatoes and mozzarella for a vibrant appetizer.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

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

→ Basil Oil

07 - 1/2 cup fresh basil leaves, loosely 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 saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat, then cover the pan, remove from heat and let stand for 10 minutes.
02 - Transfer eggs to an ice bath and chill for 5 minutes to stop cooking. Gently crack and peel shells, then pat the eggs dry.
03 - Slice each egg lengthwise, transfer yolks to a medium bowl and set the egg white halves on a serving tray, cut side up.
04 - Mash the yolks with mayonnaise, Dijon mustard, lemon juice, sea salt and black pepper until smooth and homogenous; adjust seasoning to taste.
05 - In a small blender or food processor, combine basil leaves, olive oil and a pinch of salt; blend until bright green and emulsified. Strain through a fine-mesh sieve for a cleaner oil if desired.
06 - Spoon or pipe the yolk mixture into the egg white cavities, distributing evenly to yield 12 filled halves.
07 - Lightly drizzle basil oil over each filled half, then top with a pinch of diced cherry tomatoes and a few pieces of diced mozzarella. Finish with a small basil leaf on each.
08 - Refrigerate for at least 10 minutes to meld flavors, then serve chilled.

# Additional Tips::

01 -
  • The basil oil looks like something fancy from a café, but you’ll laugh at how simple it actually is.
  • Every bite balances creamy, tangy, and fresh flavors that always get people talking at the table.
02 -
  • Once, I rushed through peeling and lost half my eggs to torn whites—don’t skip the ice bath, it truly saves the day.
  • Blending basil oil until it’s bright and smooth, and straining if you like, keeps the oil from looking muddy and tired.
03 -
  • Don’t be afraid to use a piping bag for filling—the neatness makes a difference and impresses every time.
  • A little splash of ice water in the yolk mix can make the filling extra fluffy if it seems too dense.
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