Basil ‘Angeled’ Eggs


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.

More eggs:
How we do scrambled eggs
We love having fresh eggs!
Use-it-up Quiche

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  1. Anonymous says

    Yummo! We are long time lovers of "deviled eggs" as we have always had chickens and an abundance of eggs at our disposal. And since we just planted an entire bed of basil yesterday, I can hardly wait to try your recipe for "angeled eggs". Besides, I like the name better too!

  2. Rachel says

    Looks good- I'll have to try it. I mush mine up in a ziplock and then cut the corner off and "pipe" the filling out. (I know, it's the green way!)

  3. Bitterroot Mama says

    I've been wanting to make some deviled eggs lately, but haven't found the motivation to do the hard work of peeling them! Thanks for the inspiration and the suggestion to call them "angeled" eggs.

  4. Joanne says

    I use my decorative icing bags to pipe the filling. It turns out so pretty! And better than a baggie because they are reusable bags that I have had for years. Thanks for the recipe!

  5. Windy Rudd says

    Thanks for the mayo recipe. It worked great with the room temp egg. Speaking of eggs, my husband and I almost ate a whole dozen deviled eggs with the mayo! A few lacto pickles… yum!! Thank you for your site; I have it saved and will try many of your ideas!!

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