Pesto Deviled Eggs
Pesto Deviled Eggs combine the classic appeal of deviled eggs with the vibrant flavors of pesto, creating a delightful appetizer perfect for gatherings.
Servings: 6 servings
Calories: 100kcal
Ingredients
Main Ingredients
- 6 pieces hard-boiled eggs Form the base, providing protein and creamy texture.
- 3 tablespoons pesto sauce A blend of basil, garlic, pine nuts, and olive oil.
- 2 tablespoons mayonnaise For creaminess and richness.
- 1 teaspoon fresh lemon juice Adds brightness to balance richness.
- Salt and black pepper To enhance flavors.
- Grated Parmesan cheese For a savory finish.
- Chopped fresh basil To garnish and infuse freshness.
- Pine nuts Adds a crunchy touch.
Instructions
Preparation
- Place the eggs in a pot, covering them with water.
- Bring the water to a vigorous boil, then lower the heat to a gentle simmer for about 10 minutes.
- Transfer the eggs to an ice water bath to cool completely.
- Carefully peel the cooled eggs, cut them in half lengthwise, and scoop out the yolks into a mixing bowl.
- Mash the yolks until creamy and smooth.
Mixing
- Mix in the mayonnaise, pesto, lemon juice, salt, and pepper with the mashed yolks.
Assembly
- Fill each egg white half with the pesto-yolk mixture using a spoon or piping bag.
- Sprinkle with grated Parmesan, chopped basil, or pine nuts before serving.
Notes
Use old eggs for easier peeling. Prepare pesto ahead of time or use store-bought for convenience.