Sun-Dried Tomato & Basil Deviled Eggs
These deviled eggs use dry-packed sun-dried tomatoes and fresh basil for an Italian twist. The sun-dried tomatoes add a chewy texture and concentrated flavor that's way more interesting than regular deviled eggs.
Print
Pin
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.
Notes
Best eaten within a day or two. You may not need all the mayonnaise.
Tried this recipe?Leave a comment below & let me know!