Creamy Pesto Deviled Eggs
These creamy pesto deviled eggs with sun-dried tomato bits are a bright, flavorful twist on a classic appetizer. They are rich, fresh, and just a little tangy, with a pop of color that makes them feel extra special.
Ingredients
- 6 large eggs hard-boiled and peeled
- 3 tablespoons mayonnaise
- 1 tablespoon plain Greek yogurt or sour cream
- 1 tablespoon pesto use alcohol-free pesto if needed
- 1 teaspoon Dijon mustard
- 1 to 2 teaspoons lemon juice
- 1 salt to taste
- 1 black pepper to taste
- 2 tablespoons sun-dried tomatoes finely chopped
- 1 fresh basil for garnish
Instructions
- Slice the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving plate.
- Mash the yolks with mayonnaise, Greek yogurt, pesto, Dijon mustard, and lemon juice until smooth and creamy. Taste and season with salt and black pepper as needed.
- Spoon or pipe the filling into the egg white halves. If you want a neater look, use a piping bag or a zip-top bag with the corner snipped off.
- Sprinkle the chopped sun-dried tomatoes over the filled eggs. Finish with a little fresh basil on top for color and a fresh herb note.
- Refrigerate the eggs for about 15 to 20 minutes before serving, if you have time. They taste great cold and hold their shape well on the platter.
Notes
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Deviled eggs are best served cold, so reheating is not recommended.