Creamy yolk filling with basil oil, cherry tomatoes and mozzarella for a fresh, Italian-style appetizer.
# What You'll Need:
→ Filling
02 - 2 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon fresh lemon juice
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Basil oil
07 - 1/2 cup fresh basil leaves, packed
08 - 1/4 cup extra-virgin olive oil
09 - Pinch fine sea salt
→ Topping
10 - 1/2 cup cherry tomatoes, finely diced
11 - 1/4 cup fresh mozzarella, finely diced
12 - Several fresh basil leaves, for garnish
# How To Make It:
01 - Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring water to a gentle boil, then cover the pan, remove from heat and let sit undisturbed for 10 minutes. Transfer eggs immediately to an ice bath and chill for 5 minutes to stop cooking.
02 - Crack shells and peel eggs under running water for ease. Slice each egg lengthwise and gently lift out yolks, placing whites on a platter and yolks into a mixing bowl.
03 - Mash yolks with mayonnaise, Dijon mustard, lemon juice, salt and pepper until completely smooth and creamy. Taste and adjust seasoning as needed.
04 - In a small blender or food processor, combine basil leaves, olive oil and a pinch of salt. Blend until bright green and emulsified. If a finer texture is desired, pass the mixture through a fine-mesh sieve and reserve the oil.
05 - Transfer yolk mixture to a piping bag or use a spoon to portion an even amount into each egg white half, finishing with a neat peak.
06 - Lightly drizzle basil oil over each filled egg. Top with a small spoonful of diced cherry tomato and diced mozzarella, then tuck a basil leaf as garnish.
07 - Refrigerate the assembled items for at least 10 minutes to meld flavors and serve chilled.
