Caprese Deviled Eggs with Basil (Printable)

Creamy yolks with basil oil, cherry tomatoes and mozzarella on chilled egg whites—bright Italian appetizer.

# What You'll Need:

→ 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

# How to Make It:

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 Suggestions:

01 -
  • Swapping out the usual for basil oil adds a burst of pizzazz guests never see coming.
  • This Caprese variation manages to be light enough for summer but rich and savory enough to leave you satisfied.
02 -
  • Peeled eggs left too long in the ice bath get watery and lose their pop—set a timer.
  • Straining the basil oil makes the drizzle vibrant, not grassy or chunky. It’s worth the extra minute.
03 -
  • If eggs crack while boiling, add a splash of vinegar to the water to seal the whites quickly.
  • Piping the filling with a zip-top bag snipped at the corner looks fancy but is truly effortless.
Go Back