These Sun Dried Tomato Basil Deviled Eggs are such a pretty, tasty little high protein bite that you can enjoy year round. Because they use sun dried tomatoes, they would make a lovely nibble during the holidays. Of course they’re lovely in the summer or fall when you might be able to stroll out to your garden and grab fresh basil leaves from the garden. And oh gosh, how much better would they be in the dead of winter when nothing’s growing? Except maybe a little basil plant you brought inside for the winter that somehow you manage to keep alive.
I’ve still got some leaves on the basil I rescued from my mom’s garden, but the stems are looking mighty woody. I’m wondering how long it will hang on.
I made these deviled eggs oh so long ago back in October, when my garden was still growing. It seems like forever ago, but it really wasn’t. Since then we had our first really hard frost, then a few inches of snow. The frost and snow finally convinced the last trees to let their leaves go all in a big rush. A big puddle of leaves appeared around the mulberry trees the next day.
After that, the snow melted and it got warm again, dipped back down to winter temps with biting wind and then this weekend it’s going to be sunny and almost 60 once again. Some of the beets and spinach that I picked in the snow are trying to make their way back to life. I dare not hope that they will really be able to grow enough to make their way to meal status.
But when the temps drop down for real and the garden is done and I’m yearning for a little taste of summer, you bet I will be concocting some sun dried tomato deviled eggs once again!
My dad isn’t here to enjoy them with me anymore, but I can’t help but think of how he always called these little dried tomatoes “flavor bombs”. They truly are. We make our own “sun” dried tomatoes with the prolific little cherry tomatoes we harvest from the garden. The first time I dried them, I made them in my oven, but then mom and dad gave me a dehydrator and I never looked back. It’s so handy for making sun dried tomatoes!
Because the sun dried tomatoes soak up moisture, I also added some cottage cheese to keep my deviled eggs at the perfect consistency. The cottage cheese also adds a great flavor and salt. I didn’t think mine needed any salt at all, but I encourage you to taste and adjust to your liking.
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Sun Dried Tomato Basil Deviled Eggs
- Cook Time: 15 min
- Total Time: 15 minutes
- Yield: About 4 servings
- Category: Appetizer
- Cuisine: Italian
- Diet: Gluten Free
Description
Adding sun dried tomatoes to your deviled eggs makes them SO yummy!
Ingredients
- 4 hard boiled eggs, peeled
- 2 Tablespoons mayonnaise
- 2 1/2 Tablespoons cottage cheese
- 1 – 2 cloves garlic, peeled
- 2 Tablespoons chopped sun dried tomatoes
- Fresh basil leaves, for garnish – or toss 1/4 – 1/2 teaspoon dried basil into the mixture with a little sprinkle on top
- Salt & pepper, if needed
Instructions
- Hard boil your eggs (or bake or pressure cook), then plunge into an ice water bath, let cool and peel.
- Slice the peeled eggs vertically and remove the yolks. Set the whites aside.
- Put the yolks, mayonnaise, cottage cheese, sun dried tomatoes and garlic into a mini food processor and process until mostly smooth. Taste and add basil, salt or pepper if desired.
- Scoop the filling back into the egg white “bowls” and garnish with fresh basil leaves (if available) or sprinkle with a bit of dried basil. Enjoy immediately or cover and refrigerate for later.
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2025, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
