Pesto Deviled Eggs
Elevate your appetizer game with these Pesto Deviled Eggs, a sophisticated twist on the classic party favorite. Perfectly cooked hard-boiled eggs are filled with a creamy blend of tangy basil pesto, rich mayonnaise, nutty Parmesan cheese, and a splash of fresh lemon juice, creating a luscious and flavorful bite. Garnished with fresh basil, crunchy pine nuts, or a hint of smoky paprika, these deviled eggs are as visually appealing as they are delicious. Ready in under 30 minutes, this recipe is ideal for entertaining or adding elegance to your everyday snacking. Whether you're hosting a brunch, potluck, or holiday gathering, these Pesto Deviled Eggs are guaranteed to impress your guests and become a go-to crowd-pleaser.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 2 tablespoons Basil pesto
- 2 tablespoons Mayonnaise
- 1 tablespoon Parmesan cheese
- 0.5 teaspoon Lemon juice
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh basil
- 1 tablespoon Pine nuts (optional, for garnish)
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Place the eggs in a saucepan and cover with water until fully submerged. Bring the water to a boil over medium-high heat.
Once the water is boiling, reduce the heat to low and cover the saucepan with a lid. Let the eggs simmer for 10–12 minutes.
While the eggs are cooking, prepare a bowl of ice water. Once the eggs are finished cooking, use a slotted spoon to transfer them to the ice water. Let them cool for about 5 minutes.
Peel the eggs carefully under running water to remove the shells cleanly. Pat them dry with a paper towel.
Slice each egg in half lengthwise, and gently scoop out the yolks into a mixing bowl. Place the egg whites on a serving platter, cut side up.
To the egg yolks, add basil pesto, mayonnaise, Parmesan cheese, lemon juice, salt, and black pepper. Mash the mixture thoroughly with a fork or blend in a food processor until smooth.
Transfer the yolk mixture to a piping bag or a resealable plastic bag with the corner snipped off. Pipe the filling into the hollow centers of the egg whites, mounding slightly.
Finely chop the fresh basil, and sprinkle it over the filled eggs as garnish.
If desired, top with pine nuts or a light sprinkle of paprika for extra flavor and presentation.
Chill the Pesto Deviled Eggs in the refrigerator for at least 20 minutes before serving to allow the flavors to meld.
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1158 mg | 386% | |
| Sodium | 1307 mg | 57% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.9 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 330 mg | 25% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 644 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
