Creamy yolk filling, bright basil oil, diced tomato and fresh mozzarella for a colorful Italian appetizer.
# What You Need:
→ Filling
02 - 2 tbsp mayonnaise
03 - 1 tsp Dijon mustard
04 - 1 tsp lemon juice
05 - ½ tsp sea salt
06 - ¼ tsp freshly ground black pepper
→ Basil Oil
07 - ½ cup fresh basil leaves
08 - ¼ cup extra virgin olive oil
09 - Pinch of salt
→ Topping
10 - ½ cup cherry tomatoes, finely diced
11 - ¼ cup fresh mozzarella, finely diced
12 - Fresh basil leaves, for garnish
# How To Make It:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, turn off heat, and let stand for 10 minutes. Transfer eggs to an ice bath for 5 minutes.
02 - Peel eggs and slice in half lengthwise. Gently remove yolks and place them in a bowl. Set egg whites aside.
03 - Mash yolks with mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
04 - Blend basil leaves, olive oil, and a pinch of salt in a small blender or food processor until bright green and smooth. Strain through a fine mesh sieve if desired.
05 - Fill each egg white half with the yolk mixture, using a spoon or piping bag for a neat finish.
06 - Drizzle basil oil over filled eggs. Top each with a sprinkle of diced cherry tomatoes and mozzarella. Garnish with fresh basil leaves.
07 - Serve chilled.
