Deviled Eggs With Fresh Basil
12 large eggs, cooked, shells removed*
1 to 2 tablespoons finely chopped basil
4 to 6 tablespoons mayonnaise
1 teaspoon Dijon mustard
salt and pepper, to taste
finely chopped red onion, optional
sliced grape tomato, optional
Place fresh eggs in a single layer in a saucepan, then cover with water to about 1 inch over the eggs. Bring to a boil, cover, then immediately remove from heat. Let the eggs stand for about 17 to 19 minutes, then drain off hot water and cover with cold water and a few ice cubes. Let stand until completely cooled before peeling.Slice peeled eggs in half lengthwise and gently scoop out yolks. Put all hard-cooked yolks in a bowl and mash. Add basil, 4 tablespoons of mayonnaise, and mustard; stir until well blended. Add more mayonnaise if desired, and salt and pepper, to taste. Fill the egg whites with a scoop of the yolk mixture. If desired, top with finely chopped red onion or sliced grape tomatoes, or sprinkle lightly with paprika.
Makes 2 dozen deviled egg halves.