Pesto Deviled Eggs
Apr 06, 2019
When I was a kid I used to loath hard boiled eggs. On Easter, I hunted them, then threw them away or never ate them. I didn't even really like deviled eggs and didn't until just a few years ago. That was mostly because I'm not a mayonnaise fan and always felt like deviled eggs were overflowing with mayo. Then I discovered, you don't actually HAVE to put mayo in the recipe!
In fact, you can make some pretty tasty deviled eggs without mayonnaise. Like these pesto deviled eggs that are always a hit at parties and gatherings. Completely mayo free and still just as creamy and delicious!
Pesto Deviled Eggs
Ingredients
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1 dozen boiled eggs
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1/4 cup pesto
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juice from 1/2 lemon
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salt and pepper to taste
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basil for garnishing
Instructions
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Steam or boil your eggs then peel and chill before handling.
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Once chilled, peel, slice and pop the egg yolks into a mixing bowl.
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Add the pesto to the egg yolks then mash and stir until well combined.
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You can also do this step in a food processor.
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Scoop into a small zip lock bag then cut a hole in the end of the bag.
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Squeeze the yolk mixture out through the whole into each egg white.
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Garnish with chopped basil and enjoy!
A perfect dish to make for an Easter gathering!
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