Orangette’s Deviled Eggs with Basil Aioli & Capers

I’ve never met a deviled egg I didn’t like. So when Molly of Orangette recently dubbed a recipe for deviled eggs with basil aioli and capers her favorite, I knew I had to give it a try. And you know what? I just might have found a new favorite too.

Although at first glance the recipe seems more time-intensive than any deviled egg recipe ought to be, the tasks stack together nicely, as Molly points out in the head notes. While the eggs were boiling, I made the basil aioli in a mini food processor and while they cooled, I fried capers in a bit of oil. Mashing together the filling and assembling the eggs took the same amount of time as any other deviled egg recipe.

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)