Caprese Deviled Eggs with Basil (Printer-friendly)

Creamy deviled yolks topped with basil oil, cherry tomatoes and fresh mozzarella for an Italian-inspired appetizer.

# What You Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 2 tbsp mayonnaise
03 - 1 tsp Dijon mustard
04 - 1 tsp lemon juice
05 - 1/2 tsp sea salt
06 - 1/4 tsp 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

# Steps:

01 - Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then cover the pan, remove from heat, and let stand for 10 minutes. Transfer eggs to an ice bath and chill for 5 minutes to stop cooking, then drain.
02 - Gently crack and peel the shells, then slice each egg lengthwise and transfer whites to a serving platter. Remove yolks and place them in a medium bowl.
03 - Mash the yolks with mayonnaise, Dijon mustard, lemon juice, sea salt, and black pepper until smooth and creamy, adjusting seasoning to taste.
04 - Combine basil leaves, olive oil, and a pinch of salt in a small blender or food processor and blend until bright green and smooth. If desired, pass the mixture through a fine-mesh sieve for a clearer oil.
05 - Spoon or pipe the yolk mixture into each egg white half, distributing evenly for a neat presentation.
06 - Drizzle basil oil over the filled halves, then top each with diced cherry tomatoes and mozzarella. Finish with small basil leaves for garnish.
07 - Refrigerate briefly to set the flavors, then serve chilled as an appetizer.

# Top Tips:

01 -
  • It transforms a classic into a bite-sized taste of Italy that never fails to start a conversation.
  • The basil oil alone feels like a kitchen magic trick and takes only seconds to make.
02 -
  • I once tried peeling eggs too soon and lost half to stubborn shells—always chill them long enough in the ice bath.
  • Straining the basil oil makes a world of difference in both looks and taste—it’s a quick step that delivers.
03 -
  • Always start eggs in cold water to prevent the shells from cracking unexpectedly.
  • If you use a piping bag, snip the tip just before filling—it helps prevent clogs from the mozzarella bits.
Go Back