Caprese Deviled Eggs with Tomato (Print)

Creamy yolks, basil oil, cherry tomatoes and mozzarella make a colorful Italian-style appetizer.

# Ingredients:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 2 tbsp mayonnaise
03 - 1 tsp Dijon mustard
04 - 1 tsp lemon juice
05 - ½ tsp sea salt
06 - ¼ tsp freshly ground black pepper

→ Basil Oil

07 - ½ cup fresh basil leaves
08 - ¼ cup extra virgin olive oil
09 - Pinch of salt

→ Topping

10 - ½ cup cherry tomatoes, finely diced
11 - ¼ cup fresh mozzarella, finely diced
12 - Fresh basil leaves, for garnish

# Directions:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, turn off heat, and let stand for 10 minutes. Transfer eggs to an ice bath for 5 minutes.
02 - Peel eggs and slice in half lengthwise. Gently remove yolks and place them in a bowl. Set egg whites aside.
03 - Mash yolks with mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
04 - Blend basil leaves, olive oil, and a pinch of salt in a small blender or food processor until bright green and smooth. Strain through a fine mesh sieve if desired.
05 - Fill each egg white half with the yolk mixture, using a spoon or piping bag for a neat finish.
06 - Drizzle basil oil over filled eggs. Top each with a sprinkle of diced cherry tomatoes and mozzarella. Garnish with fresh basil leaves.
07 - Serve chilled.

# Expert Tips:

01 -
  • Trust me: the basil oil is the flavor secret everyone asks about, and it could not be simpler to make.
  • This appetizer looks fancy but actually comes together quickly, so you can impress guests without stress.
02 -
  • If you rush peeling the eggs while they're still warm, the whites will tear and filling escapes everywhere.
  • Blending the basil oil right before drizzling preserves that irresistible green color and fresh flavor.
03 -
  • Don’t overmix the yolks or they may get gummy—a gentle hand pays off.
  • If all else fails, pipe the filling with a zip bag snipped at the corner for clean, quick assembly.
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