Pesto Deviled Eggs

Pesto Deviled Eggs

Blogger Brooke McLay of Cheeky Kitchen shares a favorite recipe. Don’t let the color of these deviled eggs fool you. They may be a little green, but the flavor of pesto served deviled egg-style is totally scrumptious!

Prep Time

05

Minutes

Total Time

15

Minutes

Makes

24

servings

12
hardboiled eggs, peeled
1/4
cup mayonnaise
2
tablespoons basil pesto
1
tablespoon fresh basil leaves or parsley leaves, chopped
  1. Cut eggs lengthwise in half. Slip out yolks into small bowl; mash with folk.
  2. Stir mayonnaise and pesto into yolks until smooth and creamy. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
  3. Just before serving, garnish with basil leaves.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips:
Pesto sauce is a combination of basil, pine nuts, parmesan, and olive oil. You can find it fresh in the refrigerated pasta section of most grocery stores, or canned in the spaghetti sauce aisle of your favorite supermarket.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.
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