Easy Basil Pomegranate Deviled Eggs – give your traditional deviled eggs a new flavor twist with this easy-to-follow recipe!
8 hard-boiled eggs (click [url:1]here[/url] for a good tutorial), peeled
1/3 cup mayo (reduced fat works great)
1 1/2 teaspoons mustard (or 2 1/2 teaspoons if you omit the dijon mustard below)
1 teaspoon dijon mustard (optional, see above)
1 teaspoon vinegar
1/2 teaspoon salt
1/4 teaspoon McCormick Dried Basil
1/4 teaspoon McCormick Oregano
1/4 teaspoon McCormick Garlic Powder
1/4 cup pomegranate jewels/seeds
1 large basil leaf, thinly sliced or finely chopped
Carefully slice your hard-boiled eggs in half lengthwise and scoop out the hard yolk. Set empty whites aside.
Place yolks in a medium bowl. Add mayo, mustard, dijon mustard (optional), vinegar, salt, basil, oregano, and garlic powder and mix well until smooth. (An electric hand mixer will make your job easier and quicker!)
At this point, you can either gently mix your pomegranates jewels and chopped basil right into the yolk mixture before filling your egg whites, OR you can fill your egg white and then top each deviled egg with the pomegranate jewels and basil. (You can also do both – mix in 3/4 of the pomegranate seeds and basil, then use the remaining 1/4 to top the eggs)
Scoop your egg yolk mixture into a small resealable plastic bag. Twist the top, use scissors to snip one bottom corner of the bag, and squeeze your filling into your egg white “boats”. Store covered and chilled until ready to serve (up to 1 day).