Pesto Deviled Eggs
Elevate your deviled egg game with this vibrant Pesto Deviled Eggs recipe! Creamy yolks are blended with flavorful pesto for a quick and delicious appetizer.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 2 tablespoons pesto
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Optional: Fresh basil leaves, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes.
- Drain eggs and immediately place them in an ice bath to cool completely.
- Peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl.
- Add mayonnaise, pesto, lemon juice, salt, and pepper to the yolks. Mash with a fork or mix with an electric mixer until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with fresh basil leaves, if desired.
- Refrigerate for at least 30 minutes before serving.
Notes
For an extra burst of flavor, try adding a pinch of red pepper flakes to the yolk mixture.
Find it online: https://cubaqueen.com/pesto-deviled-eggs/