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An overhead view of a serving plate filled with pesto deviled eggs set on a wood cutting board.
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5 from 1 vote

Pesto Deviled Eggs

Give a delicious twist to your deviled eggs with a creamy pesto filling. Super easy to make with either store-bought or homemade pesto.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American
Keyword: Deviled Eggs, Pesto Deviled Eggs
Servings: 24 deviled eggs
Author: Caytlin McCleery

Ingredients

  • 12 large hard boiled eggs peeled
  • 1/2 cup pesto
  • 1/4 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh basil leaves roughly chopped
US Customary - Metric

Instructions

  • Slice each egg in half lengthwise and remove the yolk. Put all the yolks in a small mixing bowl and all the whites on a platter.
  • Add 1/2 cup pesto, 1/4 cup mayonnaise, 1/2 teaspoon salt and 1/2 teaspoon black pepper to the yolks. Use a fork to mix until well combined and fluffy.
  • Spoon or pipe the filling into the centers of the whites. Roughly chop 1/4 cup fresh basil leaves and sprinkle over the top to garnish.

Nutrition

Serving: 1deviled egg | Calories: 75kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 95mg | Sodium: 143mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 249IU | Vitamin C: 0.05mg | Calcium: 22mg | Iron: 0.3mg
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