In my opinion, appetizers should be enticing, fragrant, visually appealing, as well as tasty and, above all, easy. The hard-boiled eggs filled with basil cream meet all these requirements. They are also gluten and lactose free, irresistible, fresh, spring-like, and colorful. They can be prepared well in advance and are delicious finger foods that will make our buffets or meals rich and refined; try them with aperitifs as well. The hard-boiled eggs with basil cream can be enjoyed cold or at room temperature. With very few ingredients, we will create a truly special and practical recipe.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Easter, Spring, Summer, and Autumn
Ingredients
- 5 medium whole eggs
- 20 leaves basil
- to taste fine salt
- to taste ground pepper
- to taste extra virgin olive oil
- to taste chives
Tools
- 1 Blender
Steps
1) Boil the eggs for 6 minutes, starting from the beginning of the boil; shell them carefully and let them cool for about 30 minutes before cutting them in half.
2) When the eggs are cold, cut them in half lengthwise. Gently remove the hard yolks and place them in a blender bowl, adding the torn basil leaves, already washed and dried, the chives (fresh or dried), the pepper, and a pinch of fine salt. With an immersion blender, start blending while slowly pouring in the oil, until a soft but not liquid cream is obtained. Taste and adjust salt if necessary.
3) Using a teaspoon, scoop a small amount of mixture and fill each half of the egg. Continue until all ingredients are used. Store in the fridge in a tightly closed container and let the flavors meld until ready to serve.
If the basil cream turns out too liquid, you can fix it by blending some bread crumbs or sandwich bread into the mixture to immediately achieve the right thickness.
