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Pesto Deviled Eggs

Pesto Deviled Eggs
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Pesto Deviled Eggs are a vibrant twist on classic deviled eggs, combining creamy mayonnaise, fresh basil pesto, and perfectly boiled eggs for a deliciously herbaceous appetizer. This recipe is easy to prepare, visually appealing with its green pesto swirl, and perfect for parties, snacks, or elegant gatherings.

Ingredients

Scale

Eggs

  • 6 large eggs, hard-boiled

Filling

  • 3 tablespoons fresh basil pesto
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1 small garlic clove, minced
  • 2 tablespoons grated Parmesan cheese
  • Salt, to taste
  • Black pepper, to taste

Garnishes (optional)

  • Extra grated Parmesan cheese
  • Small fresh basil leaves
  • Freshly cracked black pepper
  • Toasted pine nuts
  • Extra pesto drizzle

Instructions

  1. Boil and Cool the Eggs: Place eggs in a pot and cover with cold water. Bring water to a gentle boil, then cover the pot, turn off the heat, and let eggs sit for about 12 minutes. Transfer eggs to an ice bath to cool quickly and stop the cooking process.
  2. Peel and Halve the Eggs: Carefully peel the cooled eggs and slice them in half lengthwise. Remove the yolks gently and place them in a mixing bowl, keeping the whites intact for stuffing.
  3. Prepare the Pesto Filling: Add mayonnaise, fresh basil pesto, lemon juice, minced garlic, and grated Parmesan cheese to the bowl with the yolks. Mix thoroughly until smooth and creamy. Season with salt and pepper to taste.
  4. Fill the Egg Whites: Spoon or pipe the pesto yolk mixture into the hollowed egg whites. Using a piping bag with a star tip can create an elegant presentation, but a small spoon works well too.
  5. Garnish and Serve: Sprinkle extra Parmesan, place a small basil leaf on top, or add a pinch of freshly cracked black pepper. Serve immediately or chill to let the flavors meld before serving.

Notes

  • Do not overcook eggs to avoid a green ring around yolks and sulfuric taste.
  • Use fresh or high-quality store-bought pesto for vibrant flavor and color.
  • Chill deviled eggs for at least 30 minutes before serving to enhance flavor and texture.
  • Adjust the amount of mayonnaise to control the creaminess of the filling.
  • Try piping the filling with a star tip for a fancy presentation.
  • Store leftovers in an airtight container in the refrigerator for up to two days, covering with plastic wrap to prevent drying.
  • Freezing is not recommended as it alters texture.

Nutrition

Keywords: Deviled Eggs, Pesto, Appetizer, Party Snack, Basil, Easy Recipe, Gluten Free

Find it online: https://lillysplate.com/pesto-deviled-eggs/