Pesto Deviled Eggs
Pesto deviled eggs are a bright, creamy bite with herby flavor in every forkful. They are simple enough for a quick snack, yet special enough to share at brunch or a family gathering.
Ingredients
- 6 large eggs hard-boiled and peeled
- 3 tablespoons mayonnaise
- 1.5 tablespoons pesto
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- salt to taste
- black pepper to taste
- optional garnish chopped parsley, basil, or a little extra pesto
Instructions
- Place the eggs in a pot, cover with water, and bring to a gentle boil. Once they are done, transfer them to an ice bath so they cool quickly and are easier to peel.
- Peel the eggs carefully, then slice each one in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
- Mash the yolks with mayonnaise, pesto, Dijon mustard, lemon juice, salt, and black pepper until smooth and creamy. Taste and adjust the seasoning if needed.
- Spoon or pipe the filling back into the egg white halves. A piping bag or zip-top bag with the corner snipped off gives a neat finish, but a spoon works just fine.
- Add a little chopped herbs or a tiny swirl of pesto on top if you like. Serve chilled or at cool room temperature.
Notes
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep them chilled until serving time. These eggs are not meant to be reheated, so enjoy them cold or slightly cool for the best texture.