Pesto-Filled Deviled Eggs

By Martha Rose Shulman

Pesto-Filled Deviled Eggs
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
4(367)
Comments
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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.

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Ingredients

Yield:Serves 6
  • 6extra-large eggs
  • ⅓cup pesto, either basil pesto or (preferably) basil-mint (½ recipe)
  • Salt and freshly ground pepper to taste (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

81 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 7 grams protein; 134 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    If desired, season exposed egg whites with salt and pepper. Arrange on a plate or small platter and serve.

Ratings

4 out of 5
367 user ratings
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Comments

Laura

Serve these to the kids on March 2nd with a side of ham to celebrate Dr. Seuss's birthday! Green Eggs and Ham!

Diane

I agree-I love Costco's pesto. I don't discard the other egg yolks. I use them all, doubling the amount of filling, and have it with celery and sweet peppers.

Detlef

My devil likes chili to go with the egg yolks. Make a paste of avoccado, young garlic and groung chili, add some salt and pipe the mixture into the egg whites.

Michael M

Very good. Next time, I would probably use a little more yolk than the recipe calls for.

ekdny

I would do 1/4 cup pesto and 4 egg yolks, and make sure the pesto isn’t dry.

Dmaniac278

What is this discard-half-the-yolks nonsense? Make twice as much! Fill 'em twice as full!! Carpe diem!

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