A Little More Devil in These Eggs

This looks like a tasty alternative to traditional devilled eggs. A great appetizer for any get-together.

• Ready In: 30 mins
• Serves: 12
• Yields: 24 appetizers

Ingredients

• 12  large eggs
• 1⁄2 cup mayonnaise
• 2  green onions, minced
• 5 -6  tablespoons  finely chopped sun-dried tomatoes packed in oil
• 4  tablespoons  finely chopped fresh basil, divided

Directions

1. 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.
2. 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.
3. In a blender, combine yolks, , mayonnaise, green onion, sun-dried tomato and 1 Tbsp basil. Process until smooth, about 7 seconds.
4. Spoon the filling into a pastry bag with a large star tip. Pipe filling into egg white halves. Garnish with remaining basil.