Description
A delicious twist on classic deviled eggs using pesto for added flavor.
Ingredients
Scale
- 12 large eggs
- 1/2 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
- For extra flavor, consider adding spices like paprika or a dash of hot sauce to the yolk mixture.
- These can be made a day in advance for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 80
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 220mg