If you are on the hunt for a delightful twist on a classic snack, look no further than these Basil Parmesan Deviled Eggs. They bring together the creamy, tangy richness of traditional deviled eggs with a fresh burst of basil and the savory sharpness of Parmesan cheese. This recipe turns a simple appetizer into a crowd-pleaser that’s both elegant and comforting, perfect for any occasion where you want to impress without stress.

Basil Parmesan Deviled Eggs Recipe - Recipe Image

Ingredients You’ll Need

This recipe thrives on a handful of simple yet flavorful ingredients that come together to create a harmonious balance of creaminess, zest, and herbaceous brightness. Each element plays a key role in giving the Basil Parmesan Deviled Eggs their signature taste and irresistible texture.

Hard-boiled eggs: The base of the deviled eggs, providing the perfect canvas with their firm whites and creamy yolks.
Mayonnaise: Adds smoothness and richness to the filling, helping it stay tender and luscious.
Dijon mustard: Brings a subtle tang that lifts the flavor profile and pairs wonderfully with Parmesan.
Dried basil flakes: Infuses the filling with a mellow herb flavor that is a nod to fresh garden goodness.
Salt and pepper: Essential seasonings that brighten and balance every component in the bite.
Grated Parmesan cheese: Offers a sharp, nutty punch that elevates these deviled eggs to gourmet status.
Fresh basil: Optional but highly recommended for a vibrant, aromatic garnish that makes these eggs pop visually and taste-wise.

How to Make Basil Parmesan Deviled Eggs

Step 1: Prepare the Eggs

Begin by slicing your hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium-sized bowl. The whites will serve as little boats for the delicious filling we’re about to create.

Step 2: Mash the Yolks

Use a fork to break up the yolks until they become crumbly and fine. This texture is crucial for mixing smoothly with the other ingredients and ensures a creamy filling without any lumps.

Step 3: Mix the Filling

Add the mayonnaise, Dijon mustard, dried basil flakes, salt, and pepper to the mashed yolks. Stir everything together until uniformly combined, creating a flavorful, velvety filling with herbal undertones and a hint of tanginess.

Step 4: Assemble the Deviled Eggs

Using a spoon or a piping bag, fill each egg white half generously with the yolk mixture. Sprinkle a layer of grated Parmesan cheese on top, which adds that delightful salty crunch and deep flavor we love in Basil Parmesan Deviled Eggs.

Step 5: Garnish and Enjoy

Finish off with a small fresh basil leaf or finely chopped basil to impart a beautiful green color and fresh aroma. Your Basil Parmesan Deviled Eggs are now ready to be served and savored!

How to Serve Basil Parmesan Deviled Eggs

Garnishes

To make these deviled eggs even more inviting, fresh basil leaves provide a stunning visual contrast and an extra burst of herbaceous flavor. For a little flair, you could also dust the tops with a pinch of smoked paprika or sprinkle some crushed pine nuts for added texture.

Side Dishes

Basil Parmesan Deviled Eggs pair wonderfully with light salads, such as a crisp arugula or a refreshing cucumber and tomato salad. They also complement picnic spreads, offering a savory protein-rich option alongside sandwiches and crudités.

Creative Ways to Present

If you want to impress your guests, consider serving the deviled eggs on a wooden board with edible flowers and a drizzle of balsamic glaze around for a stunning presentation. Alternatively, stacking them neatly on a tiered platter or using colorful serving spoons for bite-sized portions adds a playful touch.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to two days, though it’s best to keep the garnish separate until serving to avoid wilting the basil.

Freezing

Freezing Basil Parmesan Deviled Eggs is not recommended because the texture of the egg whites and creamy filling can become watery and mealy once thawed, which diminishes the delicious experience.

Reheating

Since deviled eggs are typically served cold or at room temperature, reheating is unnecessary. Simply remove them from the fridge about 15 minutes before serving to take the chill off and allow the flavors to shine.

FAQs

Can I use fresh basil instead of dried basil flakes?

Absolutely! Fresh basil can be added finely chopped to the filling for an extra burst of bright flavor. Just be mindful to adjust quantities since fresh herbs tend to be more potent than dried.

What’s the best way to hard boil eggs for this recipe?

Place eggs in a pot, cover with cold water, bring to a boil, then remove from heat and let them sit for 10-12 minutes before plunging into ice water. This method yields tender whites and perfectly cooked yolks.

Can I substitute mayonnaise with Greek yogurt?

You can replace mayonnaise with Greek yogurt for a healthier twist. The filling may be slightly tangier and less creamy but will still be delicious paired with the basil and Parmesan.

How can I make these deviled eggs vegan?

To make a vegan version, use firm tofu or mashed chickpeas instead of yolks and vegan mayonnaise. Nutritional yeast can substitute Parmesan for that cheesy element, and fresh basil will keep the herbaceous note.

Can I prepare these Basil Parmesan Deviled Eggs ahead of time for a party?

Yes! Prepare the filling and egg whites separately the day before, assemble the deviled eggs just before serving to keep them fresh and looking beautiful.

Final Thoughts

There is something truly special about Basil Parmesan Deviled Eggs that makes them stand out at any gathering. Their creamy texture, herbaceous notes, and savory cheese bring a new level of excitement to a familiar favorite. I highly encourage you to try this recipe and watch as it becomes an instant classic in your repertoire of appetizers!

Basil Parmesan Deviled Eggs Recipe

★★★★★

4.7 from 16 reviews

Author: anna
Total Time: 20 minutes
Yield: 8 deviled egg halves 1x
Diet: Low Fat

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Description

These Basil Parmesan Deviled Eggs offer a flavorful twist on a classic appetizer, combining creamy mayonnaise, tangy Dijon mustard, aromatic dried basil, and savory Parmesan cheese for an easy yet elegant snack or party dish.

Ingredients

Scale

Eggs

4 hard-boiled eggs, halved, yolks removed

Filling

1 1/2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon dried basil flakes
Salt and pepper, to taste

Toppings

Grated Parmesan or Parmesan blend, for sprinkling
Fresh basil leaves, for garnish (optional)

Instructions

Prepare Eggs: Slice the hard-boiled eggs in half lengthwise and gently remove the yolks, placing them in a medium-sized bowl for mashing.
Mash Yolks: Use a fork to mash the yolks until they reach a crumbly and smooth consistency, ensuring no large pieces remain.
Mix Filling: Add mayonnaise, Dijon mustard, dried basil, salt, and pepper to the mashed yolks. Stir thoroughly until the mixture is creamy and evenly combined.
Fill Egg Whites: Spoon or pipe the yolk mixture back into the hollowed egg white halves, dividing it evenly among the eggs.
Add Toppings: Sprinkle grated Parmesan cheese over the filled eggs and garnish with fresh basil leaves if desired for extra flavor and visual appeal.
Serve: Arrange on a platter and enjoy immediately or refrigerate until ready to serve.

Notes

For best texture, use eggs that are at least one day old to make peeling easier.
Adjust the amount of mayonnaise and mustard to achieve your preferred creaminess and tanginess.
Dried basil can be substituted with fresh basil minced finely, adjusting quantity to taste.
Refrigerate deviled eggs until serving to keep them fresh and safe to eat.
These deviled eggs can be prepared up to a day in advance for convenience.

Prep Time: 10 minutes
Cook Time: 10 minutes (for boiling eggs, if not pre-boiled)
Category: Appetizer
Method: Boiling and Mixing
Cuisine: American