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+ servings

Pesto Deviled Eggs

Course: Appetizers, snacks
Servings: 6
Author: Wanda Baker


  • 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
  • 1/2 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.