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This Pesto Deviled Eggs recipe is as easy to make as it is addicting. Quick bites of savory mayo and pesto on creamy eggs make the perfect appetizer or snack!
Pesto Deviled Eggs
Deviled eggs are such a classic, aren’t they?! I’ve talked about them a lot on the blog before because they’re a dish that pretty much everyone in my immediate circle likes.
I’ve covered a bunch of variations for every taste, from chipotle deviled eggs to horseradish deviled eggs, and even just my own tried-and-true standard recipe. So here’s a brand new dish for y’all!
These Pesto Deviled Eggs are insanely easy. Basically, you do the standard deviled egg thing, but you’re also mixing the yolk with pesto. And you can buy the pesto at the store or make it yourself. Easy-peasy, and yet, goodness, it really transforms the dish.
If you’re looking for a new way to serve up deviled eggs this summer during a picnic, the holidays, for game day, or really, for any meal, pesto deviled eggs may just be your new fave!
I’m always a fan of refreshing old recipes! Even a small change can really transform a dish into something new, don’t you agree?! Enjoy!
Pesto Deviled Eggs: Ingredients & Substitutions
For this Pesto Deviled Eggs recipe, you will need …
Ingredients
- large eggs – hard to make deviled eggs without these guys!!
- mayonnaise, pesto – you’ll mix these in with your yolks to create your deviled egg filling.
How to make Pesto Deviled Eggs
First, cook your eggs. Cover your eggs with cold water in a saucepan. Bring the water to a boil, then immediately remove the pan from the heat. Let the eggs stand in the hot water for about 20 minutes, then cool the eggs by rinsing them under cold running water. (You can also cool the cooked eggs even quicker in an ice bath if you’re short on time.)
Next, peel your eggs and prep your pesto mixture. After peeling the eggs, cut them in half lengthwise. Remove the yolks, mash them in a small bowl, and mix in mayonnaise and pesto.
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Finally, fill your eggs with pesto and chow down!! Fill the egg white halves with your yolk-pesto mixture. (You can do this with a spoon or a piping bag, whichever is easiest.) Eat them up immediately, or refrigerate until you serve ‘em!
Pesto Deviled Eggs: FAQs
You’re using 12 eggs, so it’ll make 24 servings!
The prep time is 10 minutes, and the cooking time is 25 minutes. Plus, the time to cool the eggs down. Quick and easy!
Leftovers can be kept covered, in the refrigerator, for up to one week!
There are plenty of things you can use for toppings and in the filling! That’s the beauty of deviled eggs, y’all! They go with basically everything, well, maybe not chocolate, but almost everything! Some of my favorite additions include…
– Chili flakes (an easy way to add some heat, if that’s your thing)
– Grated parmesan on top or in the mixture (about 2 tablespoons does the trick)
– Melted cheese on top, like mozzarella or Monterey Jack
– Crispy chopped bacon bits (always a welcome addition to anything!!)
– Seasoned bread crumbs
– Crushed-up bits of your favorite crackers or chips
– Guacamole or salsa (added to the pesto mix)
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Pesto Deviled Eggs
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Equipment
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 6 – 8 tablespoons prepared pesto
Instructions
- Place the eggs in a saucepan, and cover them with cold water. Bring the water to a boil and immediately remove it from the heat. Cover, and let eggs stand in hot water for 18-20 minutes. Remove the eggs from the hot water, and cool by rinsing eggs under cold running water until cool.
- Peel the hard-cooked eggs, and cut them in half lengthwise. Remove yolks to a small bowl. Mash egg yolks. Add mayonnaise and pesto to the egg yolk and mix well.
- Evenly fill the egg white halves with the yolk mixture.
- Refrigerate until serving.
Notes
- To cool the eggs even quicker, you can cool the cooked eggs in an ice bath.
- You can use a spoon or a piping bag to fill the egg whites with the yolk mixture.
- Try adding up to 2 tablespoons of grated or shredded Parmesan to the yolk mixture!
- Leftovers can be kept covered, in the refrigerator, for up to one week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
