Deviled eggs + cheese + basil + tomatoes + balsamic = DELICIOUS! Add a little kick to the classic recipe to add a some variety to your Easter dinner menu. These eggs are only slightly more work than the regular recipe but the additions bring so much flavor! I would recommend making extra, as you’ll probably sneak a few before company comes over.

Caprese Deviled Eggs

Makes 12 servings


  • 1 dozen hard boiled eggs (I recommend using a BeepEgg or electric pressure cooker to hard boil eggs.)
  • 1/3 cup mayonnaise
  • 1 tbsp butter
  • 2 tsp yellow mustard
  • 2 tbsp chopped fresh basil, reserve some for garnish
  • 2 tbsp shredded mozzarella cheese
  • salt & pepper
  • 1 tbsp sun-dried tomatoes, for garnish
  • 2 tbsp balsamic vinegar, for garnish


  1. Cut eggs in half and scoop yolks into a bowl. Add mayo, butter, mustard, chopped basil (excluding a little to use for garnish), and mozzarella cheese. Mix until smooth with a fork or hand mixer. Taste and season with salt/pepper as needed.
  2. Scoop egg mixture back into egg halves. You can also put mixture into a piping bag to make a pretty swirl, but I feel you lose too much egg mixture this way.
  3. Slice sun-dried tomatoes into small strips. Place one strip on each egg. Top with a few pieces of reserved basil. Drizzle with balsamic vinegar just before serving.

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