If you were a child who grew up in the 1970s, you might remember these luscious little devils adorning platters and potlucks on tables during holidays and gatherings. The term deviled egg has been floating around since the 1700s and actual concept is said to have come from Rome. Those Italians and their food right?!
My husband absolutely adores deviled eggs. So much so when we were choosing appetizers for our wedding cocktail hour he choose deviled eggs as they were on the list of choices. I admittedly do not make them that often, maybe a couple times a year, and he always insists on topping them with paprika, they way his mom and Aunt make them. I’m totally OK with that as long as the paprika doesn’t touch my eggs! I think it’s a tradition from the 1970s carried forward that he refuses to give up.
Pesto Deviled Eggs
Try to use fresh made pesto when making these eggs, it really does taste different and better than the jarred stuff. Freshly grated parmesan cheese and a sprinkle of hot pepper flakes is the perfect finish. Or use paprika if that’s what you grew up with because really anything goes.
Here’s how we do it.
- 6 large eggs, hard boiled and cooled
- 2 tbsp mayonnaise
- 1 tbsp pesto
- Sea Salt
- Cracked Black Pepper
- Plastic food storage bag
- 2 tbsp grated parmesan
- ½ tsp hot pepper flakes
- fresh basil
- Halve the eggs lengthwise and place on platter or plate. Gently remove the yolks and transfer them to a food processor or bowl/container. Add the mayonnaise and pesto and process until smooth. Season with salt and pepper.
- Transfer to the plastic storage bag and trim a corner. Pipe filling into egg white halves and garnish with additional salt, pepper, parmesan cheese, hot pepper flakes and fresh basil. Chill until ready to serve.
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