# Ingredient List:
→ Filling
02 - 2 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon fresh lemon juice
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Basil Oil
07 - 1/2 cup packed fresh basil leaves
08 - 1/4 cup extra virgin olive oil
09 - Pinch of fine sea salt
→ Topping
10 - 1/2 cup cherry tomatoes, finely diced (about 8–10 tomatoes)
11 - 1/4 cup fresh mozzarella, finely diced
→ Garnish
12 - Fresh basil leaves, for garnish
# How-To Steps:
01 - Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat, then cover the pan, remove from heat and let stand 10 minutes. Transfer eggs to an ice bath and chill for 5 minutes to stop cooking.
02 - Crack shells and peel eggs under running water. Slice each egg lengthwise, gently remove yolks and place them in a mixing bowl; arrange the whites on a platter for filling.
03 - Mash the yolks with mayonnaise, Dijon mustard, lemon juice, salt and pepper until smooth and creamy; taste and adjust seasoning. Transfer mixture to a piping bag or keep a spoon ready for portioning.
04 - Combine basil leaves, olive oil and a pinch of salt in a blender or food processor and blend until bright green and smooth. Optionally pass the mixture through a fine-mesh sieve for a silky oil.
05 - Pipe or spoon the yolk mixture into each egg white cavity, filling neatly and creating a small peak for presentation.
06 - Drizzle basil oil over the filled halves, top each with diced cherry tomatoes and diced mozzarella, and finish with a small basil leaf. Chill briefly and serve chilled.
