Instructions: Bring a small pan of water to boil. Drop in basil leaves for 30 seconds to blanch. Drain and rinse under cold water. (Blanching helps the basil stay green.)

Peel the eggs and cut each in half. Place yolks in a food processor with the blanched basil leaves, mayonnaise and cheese. Puree until smooth. Season to taste with salt and pepper.

Fill egg white halves with filling. Cover with plastic wrap and refrigerate until ready to serve.

Makes 48.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.