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Strawberry Deviled Eggs

Strawberry Deviled Eggs Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 4 large ripe strawberries, finely diced (about ⅓ cup)
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white balsamic vinegar
  • Pinch of fine sea salt
  • Small fresh basil leaves, for garnish

Method
 

  1. Bring a pot of water to a boil. Gently lower the eggs in and boil for 12 minutes. Transfer to an ice bath until cool, then peel.
  2. Slice eggs in half lengthwise, scoop out yolks into a bowl, and arrange whites on a plate.
  3. Mash the diced strawberries with a fork until juicy. Add yolks, mayonnaise, mustard, vinegar, and salt. Mash and stir until smooth.
  4. Spoon filling into a piping bag and pipe into each egg white half, or use a spoon to mound it in.
  5. Top each with a basil leaf and serve immediately.

Notes

For the brightest pink color, pick strawberries that are deeply red all the way through. If the filling seems a touch soft after mixing, pop it in the fridge for 10 minutes before piping. These taste best within a few hours of assembly, while the basil is fresh and the eggs are cold.