Pesto Filled Deviled Eggs Recipes
PESTO DEVILED EGGS
Add pesto to mayo and egg yolk for a delicious spin on the classic deviled egg recipe.
Provided by By Brooke Lark
Categories Appetizer
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- Cut eggs lengthwise in half. Slip out yolks into small bowl; mash with folk.
- Stir mayonnaise and pesto into yolks until smooth and creamy. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
- Just before serving, garnish with basil leaves.
Nutrition Facts : ServingSize 1 Serving
PESTO DEVILED EGGS
These are awesome deviled eggs! My mom came up with the idea to add Pesto, and I played around with it to see how it worked. It turned out great, I make it all the time and usually it's devoured within a few days. I always make a lot, so you might want to split it in half, or maybe even in quarters.
Provided by Star_Seeker
Categories European
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Steam eggs for about 55 minutes, then let them cool for about 1 1/2 hours. Crack all the eggs.
- Cut the eggs in half long ways, then drop all the yolks into a bowl. Use a fork to mash the yolks. It doesn't have to be perfect at this point, just so that they're small-ish crumbles.
- Add 1/3 cup of water and 1/2 cup of mayonnaise, then stir. Add the pesto, stirring every time you add 2 TBS.
- Evenly distribute the mixed egg yolk and pesto into the center of each egg, then serve.
Nutrition Facts : Calories 131.1, Fat 8.5, SaturatedFat 2.8, Cholesterol 327.4, Sodium 126.9, Carbohydrate 1.7, Fiber 0.8, Sugar 0.4, Protein 11.6
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