Prep 15 mins
Cook 20 mins
These have a wonderfully Italian flavor. Adapted from "The Good Egg" by Marie Simmons.
- 4 large eggs, hard-boiled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh basil, minced
- 1⁄4 teaspoon garlic, minced
- 1⁄4 teaspoon salt
- ground pepper, to taste
- paprika, for garnish
- 2 tablespoons sun-dried tomatoes, oil-packed, drained and chopped (optional)
- Peel the eggs.
- Slice eggs in halve and remove yolks to a bowl.
- Mash the yolks with a fork.
- Add the oil, basil, garlic, salt and pepper.
- Mash until it's nice and creamy.
- Taste and add more oil, salt or pepper, to your taste.
- Stuff the whites using a spoon, pastry bag or plastic bag w/corner snipped.
- Sprinkle the eggs with paprika.
- Cover loosely and refrigerate for 1 hour to chill.
- Note: for a twist, add the 2 T of sun-dried tomatoes at step five.
- The recipe doubles, triples, etc. endlessly well.
These are really good and it's nice that they don't have any high-calorie mayo. The only change I would make is to omit the paprika because it competes with the basil.
Nice twist on deviled eggs! I included the optional sundried tomatoes, so I used 1 T extra virgin olive oil and 1 T oil from the sundried tomatoes. Very nice flavor. Thanks for sharing! PAC Spring '12
Never tried to make "deviled eggs" without mayo but my husband doesn't like mayo so we tried this one. The taste was pretty good. The olive oil we used was too strong and gave them too much of an olive oil taste. I might try it again with a lighter oil. Otherwise a good recipe if you are trying not to use the mayo.