Basil Deviled Eggs

Name: Basil Deviled Eggs
Ingredients: 6 eggs, at room temp; 1/4 cup pine nuts, lightly toasted and coarsely chopped; 1/2 cup sour cream; 1 1/2 teaspoons Dijon mustard; 1/2 cup fresh basil leaf; 1/2 teaspoon paprika; salt & freshly ground black pepper, to taste

7 ingredients

9 steps

Ingredients

6 eggs, at room temp
1/4 cup pine nuts, lightly toasted and coarsely chopped
1/2 cup sour cream
1 1/2 teaspoons Dijon mustard
1/2 cup fresh basil leaf
1/2 teaspoon paprika
salt & freshly ground black pepper, to taste

Directions

1

Cover eggs with warm water in a saucepan and bring to simmer.
2

Cook gently for 8 to 10 minutes.
3

Cool the eggs under cold water.
4

Peel shells and slice eggs in half lengthwise.
5

Remove the yolks and place in food processor bowl.
6

Add sour cream, mustard, basil leaves and seasonings to yolks and process till smooth.
7

Add pine nuts and chill mixture for about an hour.
8

Fill the egg white halves using a teaspoon or pastry bag with a wide tip.
9

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