Almond Basil Deviled Eggs
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 24
Ingredients
- 12 large eggs
- ½ cup Sour cream
- ¼ cup mayonnaise
- 2 tablespoons chopped sliced almonds
- 2 tablespoons chopped fresh basil
- ¼ teaspoon Kosher salt
- 1 clove garlic, minced
- fresh basil, for garnish
- sliced almonds, for garnish
Directions
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.
Halve eggs lengthwise; separate yolks and whites. Place egg whites on a serving platter.
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.