Ingredients (~24 deviled eggs)
- 12 extra-large hard-boiled eggs
- 3/4 cup mayonnaise
- 1 1/2 Tbsp honey
- 1/2 cup dry-packed sun-dried tomatoes, very finely chopped
- 4 1/2 Tbsp fresh basil, very finely chopped
- 3/4 tsp crushed red pepper flakes
- 3/4 tsp black pepper
- 1/4 tsp sea salt (plus more to taste)
Prepare the Filling
Slice the hard-boiled eggs in half lengthwise. Pop the yolks out into a medium-sized bowl and set the whites aside on a serving platter.
Mash the yolks thoroughly with a fork.
Add the crushed red pepper flakes, black pepper, and salt. Stir to combine.
Add the honey and about 1/4 cup of the mayonnaise. Stir well.
Gradually add the remaining mayonnaise, stirring constantly, until you reach your desired creamy consistency.
Fold and Fill
Add 3/4 of the chopped sun-dried tomatoes to the bowl. (Reserve the remaining 1/4 for garnish).
Add the chopped basil.
Use a spoon to gently fold the tomatoes and basil into the yolk mixture.
Spoon the filling into the egg white halves. (You can also pipe it, but because this filling is chunky, you will need to cut a very large hole in the piping bag).
Garnish each egg with a sprinkle of the reserved sun-dried tomatoes.
Chunky Sun-Dried Tomato & Basil Deviled Eggs
Ingredients
~24 deviled eggs
- 12 extra-large hard-boiled eggs
- 3/4 cup mayonnaise
- 1 1/2 Tbsp honey
- 1/2 cup dry-packed sun-dried tomatoes very finely chopped
- 4 1/2 Tbsp fresh basil very finely chopped
- 3/4 tsp crushed red pepper flakes
- 3/4 tsp black pepper
- 1/4 tsp sea salt plus more to taste
Instructions
- Hard boil eggs and cool completely.
- Slice eggs in half lengthwise and remove yolks.
- Mash yolks in bowl with fork.
- Add red pepper flakes, black pepper, salt, honey, and mayonnaise.
- Mix until creamy consistency is reached.
- Fold in chopped sun-dried tomatoes and basil.
- Spoon filling into egg white halves.
- Garnish with reserved sun-dried tomato pieces.
