Caprese Deviled Eggs

I am so excited guys. I came up with a recipe today, straight outta my brain. I was sitting around, thinking what I’d like to make next and how I could incorporate one of my other food loves: cheese.

I love cheese. I cannot state that enough. Cheese is truly its own religion and I am a zealot. So I thought, “how can I combine eggs and cheese?”, and Caprese Deviled Eggs came to me. I could blend deviled eggs with the beautiful, ripeness of mozzarella, combined with crisp tomatoes, fresh basil and syrupy balsamic reduction. *groans obscenely with pleasure*

This recipe is perfect for a summer party (or for eating alone on the couch – this is a judge free space). It’s flavorful, unique and just downright fun. I hope you enjoy it as much as I did!

Caprese Deviled Eggs


  • (1) dozen eggs
  • 1/4 cup light mayonnaise
  • Handful of basil leaves
  • Cherry tomatoes
  • Mozzarella balls (I bought mine in olive oil with herbs from Food Lion)
  • 1/2 cup Balsamic vinegar


  • Hard boil eggs. Place in pot and cover eggs with water, about an inch. Bring to a boil and then remove from heat and let sit 17 minutes.
  • Put eggs in ice bath and then peel.
  • Slice eggs into halves. Put yolks in bowl.
  • Add mayonnaise to egg yolks and mash until smooth.
  • Put mix into plastic bag and pipe into empty egg halves.
  • On top of eggs, nestle: (1) tomato, basil leave and mozzarella ball.
  • I did slice my mozzarella balls in halves and cut basil leaves down to size.
  • Make balsamic reduction. Bring balsamic to a boil and then reduce to a simmer for 10 minutes.
  • Drizzle atop eggs.
  • Eat and enjoy!

*I did want to thank my friend Gordon for these amazing photos. He puts mine to shame*


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