# Ingredient List:
→ Filling
02 - 2 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon fresh lemon juice
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Basil Oil
07 - 1/2 cup fresh basil leaves, packed
08 - 1/4 cup extra-virgin olive oil
09 - Pinch of sea salt
→ Topping
10 - 1/2 cup cherry tomatoes, finely diced
11 - 1/4 cup fresh mozzarella, finely diced
12 - 6 fresh basil leaves, for garnish
# Directions:
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 remove from heat, cover the pan, and let stand undisturbed for 10 minutes.
02 - Transfer eggs to an ice bath and cool for 5 minutes to stop cooking. Gently crack and peel each egg under running water, then slice lengthwise and transfer whites to a serving tray, reserving yolks in a bowl.
03 - Mash the yolks with mayonnaise, Dijon mustard, lemon juice, sea salt, and black pepper until completely smooth and homogenous. Adjust seasoning to taste.
04 - Combine basil leaves, olive oil, and a pinch of salt in a blender or food processor and process until bright green and silky. If preferred, strain the oil through a fine-mesh sieve for an ultra-smooth finish.
05 - Spoon or pipe the yolk mixture into the cavity of each egg white half, distributing the filling evenly so each half is neatly filled.
06 - Lightly drizzle basil oil over the filled halves, then finish each with a small spoonful of diced cherry tomatoes and a sprinkle of diced mozzarella. Garnish with whole basil leaves.
07 - Refrigerate the assembled halves for at least 10 minutes to meld flavors. Serve chilled as an appetizer.
