Prep 10 mins
Cook 20 mins
This looks like a tasty alternative to traditional devilled eggs. A great appetizer for any get-together.
- 12 large eggs
- 118.29 ml mayonnaise
- 2 green onions, minced
- 73.94-88.74 ml finely chopped sun-dried tomatoes packed in oil
- 59.16 ml finely chopped fresh basil, divided
- Place eggs in a single layer in a large saucepan. Add cold water, filling the pan to 1 inch above eggs. Cover; bring to a boil over hight heat.
- Remove pot from heat and let stand, covered, until the eggs are hard-boiled, about 15 minutes. Place eggs under cold running water. Peel eggs; cut in half. Using a spoon, remove yolks.
- In a blender, combine yolks, , mayonnaise, green onion, sun-dried tomato and 1 Tbsp basil. Process until smooth, about 7 seconds.
- Spoon the filling into a pastry bag with a large star tip. Pipe filling into egg white halves. Garnish with remaining basil.
I used fresh basil and green onions from our CSA; local eggs! Super easy! We cook
our hard boiled eggs the same way, too! Reviewed for VickyJ's Cookathon. Rest in peace, Vicky J.
I have to admit that I wasn't sure about the use of sun-dried tomato in deviled eggs, but I feel like I've tried just about every other combination of fillings out there, and I had the tomatoes on hand. What a surprise! These eggs have a unique flavor and exciting color that others don't have. The real test though, is 6-year old DD, who never eats anything but the egg whites. Tonight she helped make these eggs, and then she actually ate the whole thing. Several times over! :) I had to use dried basil. Unfortunately, I just threw out what was left of the fresh I had yesterday (was looking a little dark), not realizing I would be able to use it up before it was too late. I know the flavor will pop even more with fresh basil next time. Vicky, we will remember you fondly every time we enjoy this recipe. Made and enjoyed in memory of VickyJ, a very special forum host.