Caprese Deviled Eggs with Basil (Printable)

Creamy yolk filling drizzled with basil oil, diced tomatoes and mozzarella for a colorful 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 (freshly squeezed)
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Basil Oil

07 - 1/2 cup packed fresh basil leaves
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)

# How-To Steps:

01 - Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a boil over high heat, then remove from heat, cover, and let stand 10 minutes.
02 - Transfer eggs to an ice bath for 5 minutes to stop cooking, then gently crack and peel. Pat dry and halve lengthwise.
03 - Remove yolks and transfer to a bowl. Mash until smooth, then fold in mayonnaise, Dijon, lemon juice, salt, and pepper until creamy and homogenous.
04 - In a small blender or food processor combine basil, olive oil, and a pinch of salt. Process until bright and emulsified; strain through a fine-mesh sieve if a smoother oil is desired.
05 - Pipe or spoon the yolk mixture into the hollows of the egg white halves, distributing the filling evenly among all 12 halves.
06 - Drizzle each filled half lightly with basil oil, then top with a small spoonful of diced cherry tomatoes and diced mozzarella. Garnish with a basil leaf.
07 - Refrigerate assembled portions for at least 10 minutes to meld flavors, then serve chilled.

# Expert Advice:

01 -
  • Every bite tastes like a tiny Caprese salad packed inside the creaminess of a deviled egg—nobody expects it, but everyone loves it.
  • The bright basil oil and juicy tomatoes breathe new life into the usual party staple, and it's so easy you can make it in under half an hour.
02 -
  • If you skip the ice bath, peeling eggs becomes a Herculean task—trust me, I've been there.
  • Blending the basil oil longer than you think ensures the brightest green color and a silky texture.
03 -
  • Let the basil oil rest for a few minutes after blending so flavors develop and solids settle.
  • Taste the filling before piping—sometimes a tiny extra sprinkle of salt or lemon juice is all it needs to really sing.
Go Back