Basil Parmesan Deviled Eggs take ordinary stuffed hard-boiled eggs to the next level. These are the perfect savory addition to your Easter menu or a tasty appetizer anytime!
I can’t believe it’s almost time to celebrate Easter. On that note, I’ve got another Easter side dish to share with you today, and this one is actually healthy. We always have deviled eggs with Easter Dinner, and I like to change up the flavors from time to time, just to keep things fresh. I was going to make some spicy eggs, but the family wasn’t too thrilled with the idea. So, I compromised and made these savory Basil Parmesan Deviled Eggs instead.
I’m not a huge fan of hard-boiled eggs, but deviled eggs are something entirely different, and I absolutely love them. Even the kiddos, who aren’t crazy about eggs in general, will happily munch on eggs if they’re prepared this way. I like to add some Dijon mustard because it gives the filling a nice bite without being overly spicy. And, adding basil and Parmesan gave the eggs even more flavor.
How to Make Basil Parmesan Deviled Eggs
Basil Parmesan Deviled Eggs
- 4 in hard-boiled eggs cut half, plus the yolks
- 1 1/2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon dried basil flakes
- Salt and pepper to taste
- Grated Parmesan or Parmesan blend
- Fresh basil for garnish if desired
- Slice the eggs in half, lengthwise, and add the yolks to a medium-sized bowl.
- Mash the yolks with a fork, until crumbly.
- Add the mayo, mustard, salt, pepper and dried basil, and mix well.
- Fill the eggs with the yolk mixture, and top with fresh basil and the Parmesan cheese.