1. Place the eggs and garlic cloves in a medium saucepan and cover with water. Slowly bring to the boil — turning the eggs occasionally — and simmer gently for about 8 minutes. Scoop the garlic into a small bowl and cool. Drain the eggs and cover with cold water. Stand, until cool. 
2. Peel the eggs and cut in half — horizontally if serving on a plate or crosswise if serving in containers or lettuce leaves. Scoop out the yolks into a small bowl. Add the garlic, capers and oil. Mash well to form a chunky mixture. Stir in the basil and vinegar then season.
3. Spoon into the egg white shells and garnish. 

More garlic based recipes from Jan

• Spinach and garlic soup
• Broccoli salad with buttermilk dressing