Caprese Deviled Eggs with Basil (Printable)

Creamy yolk filling topped with basil oil, cherry tomatoes and mozzarella for a bright Italian-style appetizer.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 2 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon 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 salt

→ Topping

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

# Directions:

01 - Place eggs in a single layer in a saucepan and add cold water to cover by about 1 inch. Bring to a rolling boil over medium-high heat. Immediately cover the pan, remove from heat and let stand undisturbed for 10 minutes. Transfer eggs to an ice bath and cool for 5 minutes to stop cooking and ease peeling.
02 - Gently crack shells and peel the eggs. Wipe away any shell fragments, then slice each egg lengthwise. Remove yolks and place them in a medium bowl; transfer whites to a serving platter and keep chilled until ready to fill.
03 - Mash the yolks with a fork until fine. Add mayonnaise, Dijon mustard, lemon juice, sea salt and black pepper. Mix until smooth and creamy, tasting and adjusting seasoning as needed for bright, balanced flavor.
04 - In a small blender or food processor combine basil leaves, olive oil and a pinch of salt. Pulse until bright green and emulsified. For a silkier texture, strain the oil through a fine-mesh sieve into a small container; reserve.
05 - Transfer the yolk mixture to a piping bag fitted with a plain or star tip, or use a small spoon. Pipe or spoon an even portion of filling into each egg white half, smoothing the top for a neat presentation.
06 - Lightly drizzle basil oil over the filled halves. Sprinkle each with diced cherry tomatoes and diced fresh mozzarella. Garnish with whole basil leaves as desired for color and fragrance.
07 - Place the assembled eggs in the refrigerator for at least 10 minutes to meld flavors. Serve chilled within 24 hours for best texture and freshness.

# Expert Hints:

01 -
  • You get creamy yolk filling and a splash of basil oil like a secret weapon for flavor.
  • Every bite tastes like summer, and everyone asks for seconds before you’ve set down the tray.
02 -
  • If you try to peel the eggs before they’re fully cooled, you’ll end up with pockmarked whites (trust me, patience is key).
  • Straining the basil oil creates a dreamy, emerald drizzle that always gets compliments.
03 -
  • Always taste the filling before piping—sometimes that last pinch of salt or squeeze of lemon makes all the difference.
  • If you garnish just before serving, the tomatoes stay perky and the basil keeps its color.
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