Give your traditional deviled eggs a new flavor twist with this easy-to-follow recipe for Easy Basil Pomegranate Deviled Eggs!
Gahhhhhhhh – deviled eggs. Seriously one of the greatest food traditions ever invented.
My mother makes deviled eggs every. single. year. for Easter and starting somewhere in the middle of February I start craving them like a mad woman.
This recipe is what I call a fancy pants recipe. These are fancy pants deviled eggs. Which basically means I took my mother’s awesome deviled egg recipe and with very minimal work gave it a little contemporary flavor twist. With a little help from my favorite go-to McCormick red-cap seasonings, an old classic became modern and over-the-top delicious in a matter of about 0.7 seconds.
I’ve recently come to appreciate basil in ways I never had before and have been keeping it regularly stocked in my kitchen. When I snagged a pomegranate at the store last week I thought bingo. A beautiful flavor marriage was about to commence.
Like I said, this is a traditional recipe with a contemporary twist but requires minimal work. Aka: you’re about to seriously impress your guests and only you and I will know that this recipe was a cinch.
If you’re looking at these deviled eggs and thinking – um, fruit on my deviled eggs?? – stop right there. You’ve had classic deviled eggs a thousand times. It’s time to switch things up. And trust me, just trust me… you will be so glad you did.
And you might… just maybe…. have a hard time going back to “normal” deviled eggs.
Basil Pomegranate Deviled Eggs
- 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).
I partnered up with McCormick to bring you this awesome deviled egg recipe because I personally use and love their products. Thank you for supporting me in working with the brands I love to keep this here blog going!
For more delicious Easter Dinner recipes, like Cherry Bourbon Glazed Ham, check out McCormick’s website.