Best 2 Pesto Deviled Eggs Recipes
**Pesto Deviled Eggs: A Delightful Fusion of Flavors**
Elevate your appetizer game with our delectable Pesto Deviled Eggs, a symphony of flavors that will tantalize your taste buds. These stuffed eggs are a delightful fusion of classic deviled eggs and the vibrant, aromatic flavors of pesto. With three unique variations, there's a perfect recipe for every palate. From the tangy sun-dried tomato pesto to the creamy avocado pesto and the classic basil pesto, these deviled eggs are sure to be the star of your next gathering. Get ready to impress your guests with this easy-to-make, yet sophisticated appetizer that combines the best of both worlds.
PESTO DEVILED EGGS
Add pesto to mayo and egg yolk for a delicious spin on the classic deviled egg recipe.
Provided by By Brooke Lark
Categories Appetizer
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- Cut eggs lengthwise in half. Slip out yolks into small bowl; mash with folk.
- Stir mayonnaise and pesto into yolks until smooth and creamy. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
- Just before serving, garnish with basil leaves.
Nutrition Facts : ServingSize 1 Serving
PESTO-FILLED DEVILED EGGS
Deviled eggs may be old fashioned, but I will always have a weakness for them. I'm always experimenting with fillings for these perfect little protein packages. Pesto, mixed with half of the hard-cooked yolks, is pungent and rich. I particularly like the basil-mint version. Serve these as an hors d'oeuvre or as part of a light lunch.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, side dish
Time 30m
Yield Serves 6
Number Of Ingredients 3
Steps:
- To hard-cook eggs, place in a saucepan, fill with water and bring to a rolling boil over high heat. As soon as water is at a roll, cover tightly and turn off heat. Let stand for 12 minutes. Meanwhile, fill a bowl with ice water. Transfer hard-cooked eggs to ice water and leave until completely cooled. Peel off shells and cut eggs in half lengthwise.
- Remove yolks from eggs. Set aside 3 of them for another use (or discard) and mash the other 3 together with the pesto, either in a mortar and pestle or in a food processor. Pipe, scoop or spoon into the egg whites.
- If desired, season exposed egg whites with salt and pepper. Arrange on a plate or small platter and serve.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 3 grams, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 80 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- Use fresh ingredients: Fresh herbs, vegetables, and eggs will make your pesto deviled eggs taste the best.
- Make your own pesto: It's easy to make pesto at home, and it will taste much better than store-bought pesto.
- Don't overcook the eggs: Overcooked eggs will be dry and crumbly. Cook them just until they are set.
- Chill the eggs before serving: This will help them to hold their shape and make them easier to eat.
- Garnish the eggs with fresh herbs: This will add a pop of color and flavor.
Conclusion:
Pesto deviled eggs are a delicious and easy-to-make appetizer that is perfect for any occasion. They are made with fresh ingredients and are sure to please everyone. So next time you are looking for a quick and easy appetizer, give pesto deviled eggs a try. You won't be disappointed!
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