The richness of the pesto blends beautifully with the egg yolks, providing a welcome boost of flavor to the standard deviled egg. Using a good quality, store-bought basil pesto is perfectly acceptable, however, if you have the notion to make your own, this is the star of the show. A leaf of fresh mint makes for a pretty presentation, but also adds a freshness that helps balance the filling.
Basil Pesto Deviled Eggs
The richness of the pesto blends beautifully with the egg yolks, providing a welcome boost of flavor to the standard deviled egg. Using a good quality, store-bought basil pesto is perfectly acceptable, however, if you have the notion to make your own, this is the star of the show. A leaf of fresh mint makes for a pretty presentation, but also adds a freshness that helps balance the filling.
Ingredients
- 6 large eggs
- ΒΌ cup plus 1 tablespoon basil pesto
- 1 tsp Lemon juice
- 12 small mint leaves for garnish
- Freshly cracked black pepper
Instructions
- Place the eggs in a pot of water and place over high heat. When it has reached a good, steady simmer, cover the pot and turn the heat off. Let the eggs sit for 12 minutes. Remove the eggs and place in a bowl of ice water. This step not only cools them down quickly, but shocking them in ice water makes them easier to peel.
- When the eggs have cooled, peel and place on your cutting board. Cut in half lengthwise, and remove the yolks and place in a small bowl. Add the pesto and lemon juice and mash and mix until creamy and smooth. Taste for seasoning. Depending on your pesto, it may need a pinch of salt.
- Use a small spoon to fill the egg whites with the filling. Place on a serving platter and top with a sprig of mint. The eggs can be made several hours ahead of time and refrigerated.
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