Basil Deviled Eggs
recipe at a glance
ready in: 1-2 hrs
serves/makes: 48 pcs
1/4 cup fresh basil leaves
24 hard-cooked eggs
1/2 cup mayonnaise
1 tablespoon freshly grated Parmesan cheese
salt and freshly ground black pepper, to taste
Bring a small pan of water to boil. Drop in basil leaves for 30 seconds to blanch. Drain and rinse under cold water. (Blanching helps the basil stay green.)
Peel the eggs and cut each in half. Place yolks in a food processor with the blanched basil leaves, mayonnaise and cheese. Puree until smooth. Season to taste with salt and pepper. Fill egg white halves with filling. Cover with plastic wrap and refrigerate until ready to serve.
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