Make Ahead

Lemon-Basil Deviled Eggs

October  4, 2022
1 Ratings
  • Serves 12 deviled eggs
Author Notes

These eggs have a blend of bright green basil and lemon zest with just a touch of Dijon for a springy, flavorful take on the sometimes ho-hum classic. —TheThinChef

What You'll Need
  • 7 organic eggs
  • 2 tablespoons plus 2 teaspoons mayonnaise
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon Dijon mustard
  • 1/2 lemon, zested
  • Flake sea salt, for garnish
  1. Place eggs in a large saucepan and fill with cold water until the eggs are covered by about 2 inches. Cover, and place over high heat. When water boils, turn off the heat. Remove pan from hot burner (if you have an electric cooktop). Set a kitchen timer (or watch the clock) for 14 minutes. Meanwhile, fill a large bowl with cold water and ice. After the eggs are cooked, carefully transfer them from the hot water to the ice water. Let eggs cool.
  2. When cool, lightly tap eggs on the countertop to crack shells, and peel. Cut eggs in half lengthwise with a sharp knife. Gently pop the yolks out of each white half, placing yolks into bowls and setting whites aside. Discard 1 whole white. Place whites on a plate, cover with plastic wrap, and set aside.
  3. Place yolks, mayo, basil, Dijon, and lemon zest into a mini food processor. Process until basil is finely chopped and mixture is smooth and creamy. (Alternately, finely chop the basil and mash everything with a fork until smooth.) Place filling in a medium bowl. Cover bowl with plastic wrap, and refrigerate for 1 hour.
  4. To serve, spoon filling into the white halves. To be fancier, spoon filling into a plastic zip-top bag, then cut a hole in one corner. Use it as you would a piping bag and pipe the filling into the whites. Sprinkle tops with big flakey salt. Serve cold or at room temperature.

See what other Food52ers are saying.

  • Marsha Galloway
    Marsha Galloway
  • Shalala
  • mrslarkin
  • aneal000

5 Reviews

aneal000 August 16, 2020
These are amazing. I hate it when people modify online recipes - sometimes beyond recognition - but in this case I do recommend replacing the quarter teaspoon dijon with a quarter teaspoon dry mustard. Or use more dijon. I agree with the reviewer below - light and fluffy.
Westly January 5, 2015
What's the Orange looking second egg in the photo?
Marsha G. November 27, 2014
So delicious. I made these for the first time today, THanksgiving Day. I used basil, from my garden, that I had preserved in olive oil and sea salt. A great treat for a Southern Thanksgiving!
Shalala April 8, 2012
These were very light and fluffy, and tasted much brighter than the usual!
mrslarkin April 1, 2010
Yum! These are gorgeous.