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Pesto Deviled Eggs

Updated: Jan 16

For those who hate mustard as much as I do, this is the deviled egg recipe for you. And if my blog is one day filled with 90% deviled egg recipes, I'm totally fine with that.



12 Eggs

3 TBSP Mayonaise

2 TBSP Pesto (Homemade if you got that kind of time)

Black Pepper

Parmesan Cheese (Straight out of the can or fresh grated)

Piping Bag, Ziplock Bag or a reusable cupcake decorating injector


Step 1 - Boil the eggs. 10 - 12 mins.


Step 2 - Peel the eggs. Drain the hot water from the pot, crack the shells and then add cold water right away. Let sit for 2 minutes. Dump the water and add cold water again. Let sit for 5 mins. The cold water causes the egg to shrink just a smidge.


Step 3 - Slice the eggs in half and drop the yolks into a bowl.


Step 4 - Add the mayonnaise, pesto and black pepper (to taste) to the yolks. Stir with a fork to really mash up the yolks well.


Step 5 - Spoon the mixture into a piping bag. Fill each half egg white with a little swirling motion. If you have every operated a soft serve machine, you can do this. Or if you just forgot you don't have piping bags, you can use a ziplock bag and cut the corner off. I prefer to use a cupcake decorating kit so I can wash and reuse easily with no waste.


Step 6 - Garnish with the parmesan cheese and enjoy!



You can also make 13 eggs so you have 2 to taste before the guests arrive and not ruin the look of the full plate. Yum!


 
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