I really like deviled eggs. I like them for breakfast, for a snack, for an appetizer, for just about anytime. When I make a batch, if we are good and limit ourselves they will last a couple of days. You have already seen the Chipotle-Lime Deviled Eggs, now I bring to you Sun-dried Tomato and Basil Deviled Eggs. I like the plain deviled eggs, but sometimes it is just fun to go to the wild side.
- 8 eggs
- 1/3 c homemade mayonnaise (see website)
- 3 sun-dried tomatoes (in oil- it adds more flavor), finely chopped
- 1 tbsp basil, finely chopped
- pinch of sea salt and pepper
In a medium sauce pan add 8 eggs and cold water and cover. Turn heat to high. When the eggs come to a boil (large bubbles) for about a minute, turn the heat off. Keep covered and let set for 10 minutes. This method will give you perfect hard boiled eggs.
After ten minutes put the eggs in an ice bath. An ice bath is just lots of ice and water. The ice bath will shock the eggs, which will make it easier to peel.
Peel eggs. Slice eggs in half; remove yolk and place into a medium bowl. Mash the yolks with a fork; add salt, pepper and mayo. Mix well, until yolk mixture is creamy. Fold in sun-dried tomatoes and basil.
The easy way to fill the deviled eggs is to fill a quart size ziplock bag; remove the air, then snip an end to pipe out the mixture. I use this method the most. Pipe mixture into egg cavity. Voila, you are done. Try not to eat them right away. I “try” to chill these for at least 30 minutes, but sometimes it is too hard to wait. Share. Eat. Enjoy.