Caprese Deviled Eggs with Basil (Printable)

Creamy yolk filling drizzled with basil oil, topped with cherry tomatoes and mozzarella for a colorful Italian starter.

# 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 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 the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, remove from the heat, and let stand for 10 minutes to develop a fully set yolk.
02 - Transfer the eggs immediately to an ice bath and cool for 5 minutes to stop cooking; this simplifies peeling and preserves a tender white.
03 - Crack and peel the eggs under running water if needed. Slice each egg lengthwise and carefully remove the yolks, placing the whites on a serving platter and the yolks into a mixing bowl.
04 - Mash the yolks with mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until completely smooth and emulsified. Adjust seasoning to taste for a balanced, creamy filling.
05 - Combine basil leaves, olive oil, and a pinch of salt in a small blender or food processor and purée until bright green. Optionally strain through a fine-mesh sieve for a silky oil.
06 - Transfer the yolk mixture to a piping bag or use a spoon to portion an even amount into each egg white half, producing neat mounds.
07 - Drizzle each filled half lightly with basil oil, then top with a small spoonful of diced cherry tomatoes and diced mozzarella. Crown with a small basil leaf for visual contrast and freshness.
08 - Refrigerate the assembled halves for at least 15 minutes to meld flavors, then serve chilled as an appetizer.

# Helpful Tips:

01 -
  • The basil oil feels like a restaurant secret but you’ll be amazed at how easy it is.
  • The toppings add irresistible freshness, making these deviled eggs a conversation starter every time.
02 -
  • If your eggs are too fresh they can stubbornly stick to their shells – aim for eggs at least a week old for easy peeling.
  • Blanching the basil briefly before blending helps lock in that eye-catching emerald color for the oil.
03 -
  • Always taste the yolk filling before stuffing – a touch more lemon or salt can make all the difference.
  • If you have leftover basil oil, drizzle it over grilled bread or fresh tomatoes for instant flavor boosts.
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