Here is a neat little recipe you can try with your basil!
Deviled Eggs with Salmon and Basil
Makes 24 deviled egg halves
Author Note: The salmon and basil give a delicious, unexpected twist to these deviled eggs. Make plenty, for these never last long at parties or potlucks.
1 dozen eggs
1 (15½-ounce) can pink or red salmon, canning liquid reserved
3 tablespoons mayonnaise
½ cup onion, finely chopped
1 large clove garlic, finely chopped
1 cup loosely packed basil, finely chopped
Salt and freshly ground black pepper
Chopped fresh parsley or paprika, for garnish (optional)
1. Hard-boil the eggs, peel away their shells, and cut them in half lengthwise. Scoop out the yolks, place them in a large bowl, and mash them lightly. Set aside the egg white halves.
2. Add the salmon and reserved liquid, mayonnaise, onion, garlic, basil, and pepper to the mashed yolks. (Additional salt is usually not needed with the salmon and its canning liquid, but taste and adjust the seasoning if necessary.) Mix thoroughly, and place heaping spoonfuls into the egg white halves.
3. Garnish with parsley or paprika, if desired. For best results, chill the deviled eggs several hours before serving to let the flavors mingle.
— Mi Ae Lipe, as appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe
