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Pesto Deviled Eggs

Pesto Deviled Eggs
  • Prep 5 min
  • Total 15 min
  • Servings 24

Add pesto to mayo and egg yolk for a delicious spin on the classic deviled egg recipe. ...MORE+ LESS-

Brooke Lark Brooke Lark
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

Steps

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  • 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

No nutrition information available for this recipe

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