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
Egg Prep
To prepare the eggs, take the hard-boiled eggs, cut them in half, and remove the yolks placing them into a medium-sized bowl.
Using a fork, break apart the yolks so they are somewhat chunky yet broken apart.
Combine the red pepper flakes, black pepper, and salt with the yolks.
Mix together to combine.
Preparing the Filling for the Egg
To make your egg filling, add honey and approximately half of the mayonnaise to the yolk mixture.
Mix the two together to combine.
Add enough additional mayonnaise to achieve a creamy, non-runny texture; you may or may not need the full amount.
The filling will hold its shape when spooned out and will not be stiff.
Adding Sun-Dried Tomatoes & Basil to the Egg Filling
Set aside approximately 2 tbsp. of the chopped sun-dried tomatoes for garnish.
Fold in the remaining chopped sun-dried tomatoes to the yolk mixture.
Fold in all the chopped basil gently.
At this point, the mixture will appear chunky and colourful.
Filling and Garnishing the Egg Whites
Spoon the egg yolk mixture into each individual egg white half.
Mound the yolk mixture slightly.
For a neater presentation, the yolk mixture may also be placed into zip-top bags where a corner can be snipped and used to pipe in the mixture.
Sprinkle each of the filled egg white halves with a small amount of the reserved chopped sun-dried tomato garnish.
Store in refrigerator until serving time — egg yolks are best consumed within 1 to 2 days after preparation.
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.
