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Basil Parmesan Deviled Eggs take ordinary stuffed hard-boiled eggs to the next level. These are the perfect savory addition to your Easter menu or a tasty appetizer anytime!

I can’t believe it’s almost time to celebrate Easter. On that note, I’ve got another Easter side dish to share with you today, and this one is actually healthy. We always have deviled eggs with Easter Dinner, and I like to change up the flavors from time to time, just to keep things fresh. I was going to make some spicy eggs, but the family wasn’t too thrilled with the idea. So, I compromised and made these savory Basil Parmesan Deviled Eggs instead.

I’m not a huge fan of hard-boiled eggs, but deviled eggs are something entirely different, and I absolutely love them. Even the kiddos, who aren’t crazy about eggs in general, will happily munch on eggs if they’re prepared this way. I like to add some Dijon mustard because it gives the filling a nice bite without being overly spicy. And, adding basil and Parmesan gave the eggs even more flavor.

deviled eggs topped with parmesan cheese and fresh basil

How to Make Basil Parmesan Deviled Eggs

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Basil Parmesan Deviled Eggs

By: Dee

Basil Parmesan Deviled eggs are stuffed eggs with a savory basil Parmesan cheese filling

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Ingredients

▢ 4 in hard-boiled eggs cut half, plus the yolks
▢ 1 ½ tablespoons mayonnaise
▢ 1 teaspoon Dijon mustard
▢ ¼ teaspoon dried basil flakes
▢ Salt and pepper to taste
▢ Grated Parmesan or Parmesan blend
▢ Fresh basil for garnish if desired

Instructions

Slice the eggs in half, lengthwise, and add the yolks to a medium-sized bowl.
Mash the yolks with a fork, until crumbly.
Add the mayo, mustard, salt, pepper and dried basil, and mix well.
Fill the eggs with the yolk mixture, and top with fresh basil and the Parmesan cheese.
Enjoy!

Nutrition

Calories: 20kcal, Fat: 2g, Cholesterol: 5mg, Sodium: 25mg, Vitamin A: 5IU

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer

Cuisine: American

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Platter of deviled eggs with dijon parmesan basil filling

I didn’t blend any cheese into the yolks because I didn’t want the filling to be too chewy. But, you could certainly do this if want some extra flavor.

You can also make more eggs by adjusting the ingredients in the filling — easy, peasy. The family loved them, so these Basil Parmesan Deviled Eggs are definitely going on our Easter menu.

How do you like your deviled eggs?

Thanks so much for visiting!

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