Basil Mayo Deviled Eggs

You'll love the creamy yolk texture and will sure delight your guests with this. You can variate with herbs of your choice. This recipe will serve 2-4 people.

Deviled eggs are hard-boiled eggs cut in half and filled with the hard-boiled egg's yolk flavored with other ingredients such as mayonnaise and mustard, but many other variants exist internationally. Deviled eggs are a popular holiday or party food in Europe and United States.

Ingredients:

• 4 eggs
• 4-5 tablespoons light mayonnaise
• salt to taste
• pepper to taste
• 1/2 lemon freshly squeezed
• 1 teaspoon dried basil leaves

Method:

• First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Bring the water to a boil and let it boil for 4-5 minutes. Cover, and remove from heat. Let it sit covered for 12-15 minutes. Drain hot water and let the eggs cool for a few minutes.
• Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
• Using a fork, mash up the yolks and add mayonnaise, salt, pepper, dried basil leaves and lemon juice. Spoon egg yolk mixture into the egg white halves. Sprinkle with dried basil leaves.