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.

Basil Pesto Deviled Eggs

Prep Time 10 minutes
Cook Time 12 minutes
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.
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Course Brunch
Servings 6

Ingredients
 

  • 6 large eggs
  • ¼ 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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