Pesto Deviled Eggs
A delightful twist on the classic deviled egg, featuring creamy yolks mixed with vibrant pesto for a flavorful appetizer.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1/4 cup homemade or store-bought pesto
- Salt and pepper to taste
- Parmesan cheese for garnish
- Chopped fresh basil for garnish
Instructions
- Hard boil the eggs: Place eggs in a pot with water, bring to a boil, cover, and let sit for 12 minutes.
- Transfer eggs to an ice bath to stop cooking.
- Peel the eggs once cool.
- Slice the eggs in half lengthwise.
- Remove the yolks and place them in a mixing bowl.
- Add mayonnaise, pesto, salt, and pepper to the yolks; mix until creamy.
- Spoon or pipe the mixture back into the egg whites.
- Garnish with Parmesan cheese and chopped basil.
- Serve chilled.
Notes
For a lighter version, substitute Greek yogurt for mayonnaise. These eggs can be prepared a day in advance and filled just before serving.
Nutrition
- Serving Size: 1 egg half
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg
Find it online: https://www.goandweb.com/pesto-deviled-eggs/