A bright twist on a classic dish, these Pesto Deviled Eggs are sure to be your new favourite snack!
Pesto Deviled Eggs
If you love pesto and you love deviled eggs, than these are the deviled eggs for you.
My husband absolutely adores deviled eggs. So much so when we were choosing appetizers for our wedding cocktail hour he picked deviled eggs.
I always have a jar of fresh made pesto sauce in the fridge. I’ve made it a few times when we’ve had a good haul of basil but honestly I prefer to buy it fresh made from a local Italian Store since it’s one of those things I just don’t always have time to make.
If you want to try making it, in a blender or food processor, mix together 4 cups fresh basil, 1/4 cup pine nuts, 1 clove garlic, 3/4 cup of parmesan, 3/4 cup olive oil and a good pinch of sea salt. When storing in the refrigerator top with a layer of olive oil.
Pesto can be frozen.
A Deviled Egg History Lesson
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. Every time we went visiting we could always count on deviled eggs to make an appearance.
The term deviled egg has been floating around since the 1700s and actual concept is said to have come from Rome.
Ready to make some pesto deviled eggs? Make sure you have hard boiled eggs that have cooled down before you get started!
- Fresh pesto is better than jarred.
- Freshly grated Parmesan is recommended.
- A drizzle of pesto just before serving adds nice touch.
Here’s a few more quick and easy appetizers to check out!
- Smoked Deviled Eggs
- Mushroom Toast
- Grilled Skewered Olives
- Beef and Mushroom Spring Rolls
- Buffalo Chicken and Bacon Dip
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 6 large eggs hard boiled and cooled
- 2 tbsp mayonnaise
- 1 tbsp pesto
- Sea Salt
- Cracked Black Pepper
- 2 tbsp grated parmesan
- 1/2 tsp hot pepper flakes
- fresh basil
- Plastic food storage bag
- Halve the eggs lengthwise and place on platter or plate. Gently remove the yolks and transfer them to a food processor or bowl.
- Add the mayonnaise and pesto and process or mash with a fork 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.
- You could also drizzle a little of the pesto on top of the eggs just before serving.