Not deviled, ‘angeled’ ~grin~ Nourished Kitchen’s Pesto Egg Salad inspired me to try adding basil to the egg yolk in this recipe. I’d always done it my mom’s way- using celery salt and a little finely diced celery, paprika on top for flavor and garnish. We love basil in this house, these eggs were eaten quickly!
This recipe is for 6 eggs; 12 halves.
Hard boil the eggs: Seems that everyone boils eggs differently. I bring a pot of water to a roaring boil, add a dash of salt and couple drops of oil (I just used olive here). The salt keeps the whites from leaking out of the eggs (most of the time) if they happen to crack. The oil makes them easier to peel. Boil for 10 minutes, then carefully pour out the hot water, and fill the pot with the eggs still in it with cold water, replacing the water as needed until the eggs are cool. My sister-in-law told me that by immediately cooling the hard boiled egg you’ll keep the yolk from turning greenish grey on the outside. It seems to work for me, plus you don’t have to wait very long for your eggs to be cool.
Peel and slice in half. See, no green.
Pop out the yolks into a bowl. Any whites that tear are saved for egg salad. To 6 yolks I added
- 2 tablespoons mayonnaise (store bought is fine, I used homemade)
- 1 teaspoon dried basil (1 tablespoon of fresh if you have fresh)
- A few grinds of sea salt
Mixed up with a fork and used a small spoon to push the yolk mixture back into the egg whites. Cover and keep cool until serving.
The first batch I did I used garlic and more basil. Hubby liked them, but I thought they were a little strong. I used the food processor to process the yolk mixture til smooth here too.
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