Pesto Deviled Eggs

17 Aug
Pesto Deviled Eggs

Pesto Deviled Eggs

Looking for a spin on the traditional deviled eggs? How about a pesto deviled egg? Here’s my version and I used my beet pickled hard-boiled eggs to complete this dish.


  • 9 hard-boiled eggs
  • 1/3 cup fresh basil
  • 2 cloves garlic
  • 2 TB Olive Oil
  • 3 TB mayonnaise
  • 1/4 cup grated Parmesan Cheese
  • a pinch of Kosher salt and ground black pepper

Slice your hard-boiled eggs and remove the yolks. Wipe out the whites with a damp paper towel and set aside. Using a food processor combine the egg yolks, basil, garlic, Olive Oil, mayonnaise and Parmesan Cheese. Process until smooth. Season with salt and pepper to your liking. Scoop this mixture into a plastic sandwich baggy, snip a little off one end, apply a little pressure to get the filling to move through the snipped end. Use this method to pipe the filling into the egg whites.

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Posted by on August 17, 2013 in Holidays, Snacks


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