A delightful take on the classic deviled eggs, enhanced with a touch of fresh herbs and a creamy filling.
Steam the eggs until fully cooked, then let them cool completely.
Cooling the eggs in ice water makes peeling easier.
Peel the eggs gently to avoid breaking them.
Roll the eggs on a flat surface to crack the shell evenly.
Slice the eggs in half lengthwise and remove the yolks.
Use a small spoon to scoop out the yolks cleanly.
Mash the yolks in a bowl until smooth.
For a creamier texture, use a sieve to mash the yolks.
Mix the mashed yolks with mayonnaise, finely chopped basil, salt, pepper, and a squeeze of lemon juice.
Taste the filling and adjust seasoning as needed.
Spoon the filling back into the egg whites evenly.
Use a piping bag for a neater presentation.
Serve the deviled eggs chilled, garnished with extra basil leaves if desired.
Chill the eggs for at least 15 minutes before serving for the best flavor.
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