Tomato Basil Deviled Eggs

Delicious deviled egg recipes the whole family will love.

Tomato Basil Deviled Eggs

12 hard cooked eggs, peeled
1/4 cup mayonnaise
2 tablespoons finely chopped sun dried tomatoes
2 teaspoons dijon mustard
1 teaspoon basil – fresh minced or dried
1 minced green onion
1 teaspoon balsamic vinegar
salt and pepper to taste

Directions:

1. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add mayonnaise, sun dried tomatoes, dijon, basil, and vinegar. Salt and pepper to taste. Mix well.

2. Spoon or pipe the filling back into egg white.

3. Cover and refrigerate at least one hour before serving.

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