Basil Deviled Eggs

1. 1

   Cover eggs with warm water in a saucepan and bring to simmer.

2. 2

   Cook gently for 8 to 10 minutes.

3. 3

   Cool the eggs under cold water.

4. 4

   Peel shells and slice eggs in half lengthwise.

5. 5

   Remove the yolks and place in food processor bowl.

6. 6

   Add sour cream, mustard, basil leaves and seasonings to yolks and process till smooth.

7. 7

   Add pine nuts and chill mixture for about an hour.

8. 8

   Fill the egg white halves using a teaspoon or pastry bag with a wide tip.

9. 9

   Garnish each egg with a small basil leaf or sprig and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.