Creamy yolks, basil oil, cherry tomatoes and mozzarella combine for a vibrant Italian-inspired appetizer.
# What You'll Need:
→ Filling
02 - 2 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon fresh lemon juice
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Basil Oil
07 - 1/2 cup fresh basil leaves, packed
08 - 1/4 cup extra-virgin olive oil
09 - Pinch of sea salt
→ Topping
10 - 1/2 cup cherry tomatoes, finely diced
11 - 1/4 cup fresh mozzarella, finely diced
12 - Fresh basil leaves, for garnish
# How to Make It:
01 - Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil, cover the pan, remove from heat and let the eggs stand for 10 minutes. Transfer the eggs to an ice bath and chill for 5 minutes to stop cooking.
02 - Gently crack and peel the shells under running water. Pat the eggs dry, slice each egg lengthwise and transfer the yolks to a bowl; arrange the whites on a platter and set aside.
03 - Mash the yolks with mayonnaise, Dijon mustard, lemon juice, sea salt and black pepper until smooth and creamy. Taste and adjust seasoning as needed.
04 - In a small blender or food processor, blend basil leaves, extra-virgin olive oil and a pinch of salt until bright green and emulsified. If a smoother texture is desired, strain through a fine-mesh sieve.
05 - Transfer the yolk mixture to a piping bag or use a spoon to fill each egg white half, creating a neat mound for the toppings.
06 - Drizzle each filled half with basil oil, then top with a sprinkle of diced cherry tomatoes and diced mozzarella. Garnish with small basil leaves.
07 - Refrigerate the assembled eggs until well chilled, then serve within a few hours. Optionally finish with a light drizzle of balsamic glaze just before serving.
