prep time: 15 minutes (not including time to make the mayo)
•
cook time: 11 minutes
•
yield: 24 (2 halves per serving)
prep time: 15 minutes (not including time to make the mayo)
•
cook time: 11 minutes
•
yield: 24 (2 halves per serving)
12 large eggs
½ cup Basil Mayonnaise ( see here )
1 teaspoon coconut vinegar or apple cider vinegar
½ teaspoon fine sea salt
6 cups mixed greens, for serving
12 cherry tomatoes, halved, for garnish
Fresh basil leaves, for garnish
¾ cup Easy Basil Hollandaise ( see here ) (optional)
1. Hard-boil the eggs: Place the eggs in a large saucepan and cover with cold water. Bring the water to a boil, then immediately cover the pan and remove it from the heat. Allow the eggs to cook in the hot water for 11 minutes.
2. After 11 minutes, drain the hot water and rinse the eggs with very cold water for a minute or two to stop the cooking process. Peel the boiled eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl (or a food processor). Mash or blend the egg yolks with a fork (or a food processor) until they are the texture of very fine crumbles.
3. Add the basil mayonnaise, vinegar, and salt to the egg yolks and stir to evenly combine. Fill the egg white halves with the yolk mixture.
4. Divide the mixed greens among 12 plates and place 2 deviled eggs on each plate. Garnish with cherry tomato halves and basil leaves and drizzle each deviled egg with 1½ teaspoons of basil hollandaise, if desired.
5. Keep leftover deviled eggs in an airtight container in the fridge for up to 3 days.
busy family tip: I keep a dozen hard-boiled eggs in my fridge at all times. My boys, who are five and six, love to help me in the kitchen, and peeling eggs is one of the things they can do without my constant attention so I can prepare other food.
