Basil Deviled Eggs
A green twist on basic deviled eggs.
Associated Recipes: Wine Pairing
Category: Appetizers, Side Dishes
By: Emily Betz Tyra
Photographer: Todd Zawistowski
Ingredients
- 6 large eggs
- 1 teaspoon grainy mustard
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons cider or white vinegar
- 1/4 teaspoon Worcestershire sauce
- Pinch salt and ground black pepper
- 1 tablespoon finely chopped basil
Preparation
Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 15 minutes. Run eggs under running ice-cold water, or set in an ice-water bath until cool to touch—at least 5 minutes. Peel eggs and slice each in half lengthwise. Place yolks in small bowl. Arrange whites on serving platter. (Slicing a sliver off the bottom helps them lie flat.) Mash yolks with fork and add mustard, mayonnaise, vinegar, Worcestershire, salt and pepper to taste and chopped basil. Mix well until smooth. Spoon or pipe with pastry bag the yolk mixture into egg white halves. Makes 1 dozen.
Wine pairing: Brut Sparkling or Pinot Blanc
MyNorth Food & Wine Up North Newsletter
- Impress your guests with great recipes from area chefs and restaurants.
- Be in the know when it comes to our local wine scene.
- Stretch your dining dollars with seasonal restaurant specials for every budget.
All this and more when you subscribe to our FREE monthly e-newsletter, Food & Wine Up North. Start your free subscription today.
