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Pesto Deviled Eggs

 1 Ratings
1 Comments
No Image For Recipe
  • Prep Time 5 min
  • Total Time 15 min
  • Servings 24
  • Save
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Add pesto to mayo and egg yolk for a delicious spin on the classic deviled egg recipe.

Brooke McLay Recipe by Brooke McLay
March 22, 2011

Ingredients

12
hardboiled eggs, peeled
1/4
cup mayonnaise
2
tablespoons basil pesto
1
tablespoon fresh basil leaves or parsley leaves, chopped

Directions

  • 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.

Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
69.3
% Daily Value
Total Fat
5.9g
9%
Saturated Fat
0.8g
4%
Cholesterol
94.6mg
32%
Sodium
72.3mg
3%
Total Carbohydrate
0.4g
0%
Dietary Fiber
0.1g
0%
Sugars
0.3g
Protein
3.4g
% Daily Value*:
Vitamin C
1%
1%
Calcium
2.10%
2%
Iron
2.40%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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