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(383)
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.

Featured in: Bright Green Pesto That Won’t Fade

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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.

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Ratings

4 out of 5
383 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!

Dmaniac278

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

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.

Anita

The pesto is delicious, and so bright green! But each bite is wayyyyy too much pesto and I love pesto!I wouldn’t make these again.

Mikil

@Laura haha love that, what a great idea!

Michael M

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

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