– Maureen M.
Add 6 large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes over MEDIUM heat. After 20 minutes, place them in a bowl of cold water for 5-10 minutes.
Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
Carefully remove the yolks. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon.
Push the yolks through a mesh strainer into a bowl. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
Mix egg yolks, 2 tbsp. mayo, 1 tsp. stone ground mustard, and a sprinkle of salt & pepper.
Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
Use a pastry-piping bag to fill egg whites.
Punch 12 clovers out of basil with a clover paper punch.
Slice 3-4 yellow cherry tomatoes into 12 slices thinly, place the clovers onto the tomato slices. Garnish deviled eggs with tomatoes, parsley leaves, and mustard caviar. (See post for caviar recipe).