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Pesto Deviled Eggs

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  • Prep 5 min
  • Total 15 min
  • Servings 24
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Add pesto to mayo and egg yolk for a delicious spin on the classic deviled egg recipe.
By Brooke Lark
Updated Mar 22, 2011
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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 Facts are not available for this recipe
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