Almond Basil Deviled Eggs

almond basil deviled eggs

These Almond Basil Deviled Eggs are a refreshing and delicious take on the classic version with sliced almonds, fresh basil, and garlic.

Almond Basil Deviled Eggs
Makes 24 servings
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  1. 12 large eggs
  2. ½ cup sour cream
  3. ¼ cup mayonnaise
  4. 2 tablespoons chopped sliced almonds
  5. 2 tablespoons chopped fresh basil
  6. ¼ teaspoon kosher salt
  7. 1 clove garlic, minced
  8. Garnish: fresh basil, sliced almonds
  1. In a large saucepan, bring eggs and cold water to cover to a boil over medium-high heat. Cover, remove from heat, and let stand for 15 minutes; drain. Fill saucepan with cold water and ice; let stand until cool. Tap eggs firmly on counter until cracks form all over shell; peel under cool running water.
  2. Halve eggs lengthwise; separate yolks and whites. Place egg whites on a serving platter.
  3. In a medium bowl, combine yolks, sour cream, mayonnaise, almonds, basil, salt, and garlic; mash together with a fork to desired consistency. Spoon or pipe mixture into egg whites; garnish with basil and almonds, if desired.
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