Pesto Deviled Eggs
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!
Servings: 24 servings
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
Serving: 1egg half | Calories: 82kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 100mg | Potassium: 35mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 214IU | Calcium: 20mg | Iron: 0.5mg
