Ingredients (~18 deviled egg halves)
- 9 extra-large hard-boiled eggs
- 3/4 tsp crushed red pepper flakes
- 3/4 tsp finely ground black pepper
- 1/2 tsp fine sea salt
- 1 1/2 Tbsp honey
- 3/4 cup mayonnaise
- 1/2 cup dry-packed sun-dried tomatoes, very finely chopped
- 1/4 cup fresh basil, very finely chopped
Prep the Eggs and Make the Base
Cut the hard-boiled eggs in half lengthwise and scoop out all the yolks into a medium bowl.
Mash the yolks with a fork until they’re broken down but still slightly chunky.
Add the crushed red pepper flakes, black pepper, and salt to the bowl; stir to combine.
Build the Filling
Add the honey and about half the mayonnaise to the yolk mixture; stir until combined.
Gradually add more mayonnaise until you get a creamy but not runny consistency – you might not need all of it.
The filling should hold its shape when spooned but not be stiff.
Add the Sun-Dried Tomatoes and Basil
Reserve about 2 tablespoons of the chopped sun-dried tomatoes for garnish.
Fold the remaining sun-dried tomatoes into the yolk mixture.
Add all the chopped basil and fold it in gently.
The mixture will look chunky and colorful at this point.
Fill and Garnish the Eggs
Spoon the filling into each egg white half, mounding it slightly.
You can also put the filling in a zip-top bag, snip off a corner, and pipe it in for a cleaner look.
Top each filled egg with a small sprinkle of the reserved chopped sun-dried tomatoes.
Keep refrigerated until ready to serve – they’re best eaten within a day or two.
Sun-Dried Tomato & Basil Deviled Eggs
Ingredients
Ingredients (~18 deviled egg halves)
- 9 extra-large hard-boiled eggs
- 3/4 tsp crushed red pepper flakes
- 3/4 tsp finely ground black pepper
- 1/2 tsp fine sea salt
- 1 1/2 Tbsp honey
- 3/4 cup mayonnaise
- 1/2 cup dry-packed sun-dried tomatoes very finely chopped
- 1/4 cup fresh basil very finely chopped
Instructions
- Cut 9 hard-boiled eggs in half lengthwise and scoop yolks into a bowl.
- Mash yolks with a fork until slightly chunky.
- Add crushed red pepper flakes, black pepper, and salt; stir to combine.
- Add honey and half the mayonnaise; stir until combined.
- Gradually add more mayonnaise until creamy but not runny.
- Reserve 2 tablespoons chopped sun-dried tomatoes for garnish.
- Fold remaining sun-dried tomatoes into yolk mixture.
- Add chopped basil and fold in gently.
- Spoon filling into egg white halves, mounding slightly.
- Top each with reserved sun-dried tomatoes.
- Refrigerate until serving.
