The filling is a standard mix of mashed up yolk with mayonnaise, mustard and a little lemon juice, so it is the basil aioli and capers that make this recipe special. A small spoonful of the smooth, basil-flecked mayonnaise makes every bite taste like summer, with crispy capers adding unexpected bursts of flavor.
Another small touch that separates these deviled eggs from the standard is the instruction to cut the eggs crosswise. The circle of filling within the circle of white is so pretty on the plate, and seems to give a more even amount of yolk in every bite.
"Ooo...yum!" seems to be universal reaction in my household to these grown up deviled eggs. They're definitely on the menu for my next summer gathering.
• Get the recipe: Deviled Eggs with Basil Aioli and Capers from Orangette
Have you tried making this recipe? What is your favorite way to make deviled eggs?
Related: Happy Spring: 5 Deviled Egg Recipes
(Image: Anjali Prasertong)