These easy 5-ingredient basil herb deviled eggs are one of our favorite appetizer recipes. It’s a great Easter recipe, but we find these are too good to not enjoy throughout the year.
We used to shy away from making deviled eggs on a regular basis. Mostly because hard-boiled eggs just felt like a pain to make and peel. But now that we make easy-to-peel hard-boiled eggs in the Instant Pot, there’s really no excuse for not making them more often.
We love deviled eggs. There are a classic appetizer and the perfect use for hard-boiled eggs. Plus, there are so many variations you can make! They all sound so good, but with a garden that’s currently overflowing with fresh herbs, we knew we had to come up with a deviled egg recipe that utilized them.
We’ve noticed lately that deviled eggs are popping up on more and more appetizer menus at restaurants. Maybe this makes sense as the whole world seems to now own an Instant Pot! 🙂 Regardless, we’re totally on board with this new trend. We’ve seen some really creative spins on classic deviled eggs and our favorite variety was one that fresh basil so we figured we needed to have a simple basil herb deviled egg recipe on this blog.
Let’s dive into the details and try to answer any questions you might have.
As mentioned in the intro, Easter is a the perfect timing for this recipe with the onset of spring and fresh herbs in our garden. We couldn’t quite get this recipe up prior to the holiday this year, but didn’t mind having an excuse to make these again.
What herbs can you use?
As Meghan Trainer would say, “I’m all ’bout that basil, bout that basil…”. Okay…that’s not really what she’s singing, but she should have been; Basil is an amazing herb!
In this recipe we use basil, however, you can skip it or add in any herb you like. I also really like the classic deviled egg (basically this recipe with no basil) sprinkled with fresh chopped chives. I’ve also switched out the basil for parsley and dill and that’s great as well. Or try it with some fressh chives sprinkled some on top!
Really, it’s hard to go wrong. With all of those herbs we have growing in mass quantities in our spring garden right now, it’s hard not to make everything with herbs!
Any eggs will do, of course, but we love making these with fresh farm eggs. In our experience, they just taste better and we love supporting fresh local ingredients. Currently, where we live, everyone that we know that raises chickens seems to have a surplus of eggs so we’ve been scooping them up while we can.
Making the yolk mixture
If you are in a hurry and just making a snack for yourself, it’s really easy to mix up the yolk mixture by hand and scoop into the egg white halves without worrying about getting a completely smooth consistency. However, for a party, if you want a “prettier” egg and are using a pastry bag and pastry tip to fill the eggs, you will almost definitely want to use a food processor to get your filling smooth with no lumps. And just in case you have no pastry tips on hand, a plastic baggie with a small part of the corner cut off works well also.
How long will deviled eggs keep in the refrigerator?
Great question! If you’re like us, life is pretty hectic so we always like to know how far ahead of time we can make things and how long they will last in the fridge. The Kitchn () has a good make ahead game plan for deviled eggs. Here are some takeaways from that article, plus tips from our own research and experience:
- Eggs are best used as soon as possible. Store your eggs in the coolest part of your refrigerator (so not the door).
- Use the 3-day rule for hard-boiled eggs. Once the eggs are hard-boiled, leave them whole and store them in an airtight container (once they’ve fully cooled) until you’re ready to use them. You might be able to get up with storing them for up to a week, but we try to abide by the 3-day rule to be safe.
- The mixture for the deviled eggs can be made ahead of time and refrigerated in its own separate air-tight bag/container, but we’d really only recommend this if you’re making them the next day and we prefer to make the mixture just prior to serving if at all possible.
- Once made, deviled eggs really should be consumed as quickly as possible. But sometimes there are leftovers, so get them refrigerated as quickly as possible and try to use them up within 2 days.
- in doubt, throw it out! No one likes to waste food, but if time has gotten away from you it’s better to start again then risk making yourself sick.
Turning your deviled eggs into fun Easter peeps
If you want to turn your eggs into cute little chicks, cut just a little hat off the top of the hard boiled egg and make the filling according to the recipe. Then fill the egg and top with the hat. Add peppercorns (or a small piece of black olive) and a small piece of carrot for the eyes and nose.
Here’s the simple 5-ingredient recipe:
5-Ingredient Herb Deviled Eggs
- 6 hard boiled eggs
- 1/4 cup mayo
- 1 TBSP dijon mustard
- 1/2 tsp salt
- 1/4 cup fresh basil
- Hard boil eggs according to your favorite method. We like to cook in our Instant Pot–add one cup of water, place eggs on trivet, pressure cook for 7 minutes followed by 5 minute natural release. Release pressure, place in ice bath for 5 minutes and peel.
- Cut eggs in half and add just the yolks to the food processor. Add all other ingredients to food processor and process until completely smooth (scrape down sides several times in the middle of processing).
- Fill a pastry bag and tip (or ziploc bag with the corner cut off) with the yolk mixture, fill the egg whites with the filling.