Description
Pesto Deviled Eggs are a quick, flavorful twist on the classic appetizer, combining creamy hard-boiled eggs with vibrant basil pesto, mayonnaise, and lemon juice for a fresh and satisfying snack perfect for any occasion.
Ingredients
Scale
Eggs
- 6 hard-boiled eggs
Filling
- 3 tablespoons pesto sauce (basil, garlic, pine nuts, olive oil)
- 2 tablespoons mayonnaise
- 1 teaspoon fresh lemon juice
- Salt, to taste
- Black pepper, to taste
Optional Garnishes
- Grated Parmesan cheese
- Chopped fresh basil
- Pine nuts
Instructions
- Boil and Peel the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer eggs to ice water to cool completely, then carefully peel off the shells.
- Prepare the Filling: Slice eggs in half lengthwise and gently remove yolks, placing them in a mixing bowl. Mash the yolks with a fork until creamy.
- Mix in the Pesto and Seasonings: Add mayonnaise, pesto, lemon juice, salt, and pepper to the mashed yolks. Stir well until smooth and richly flavored.
- Fill the Egg Whites: Using a spoon or piping bag, fill each egg white half with the pesto-yolk mixture, keeping it neat and even.
- Garnish and Serve: Optionally, sprinkle grated Parmesan, chopped basil, or pine nuts on top for added texture and visual appeal before serving.
Notes
- Use older eggs for easier peeling and to keep whites intact.
- Fresh homemade pesto enhances flavor more than store-bought versions.
- A piping bag or plastic bag with a cut corner helps fill eggs neatly.
- Refrigerate filled eggs for at least 30 minutes for best flavor melding.
- If filling is too thick, adjust with extra mayonnaise or lemon juice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 90
- Sugar: 0.3g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.2g
- Protein: 6g
- Cholesterol: 140mg