Pesto Deviled Eggs
Ingredients
Directions
Ingredients
12
eggs
⅓ c
pine nuts
3 c
fresh basil leaves, loosely packed and destemmed
⅓ c
parmesan cheese, freshly and finely grated
2
cloves garlic
¼ tsp
salt, or to taste
¼ tsp
freshly ground pepper, or to taste
⅓ c
olive oil
6 tbsp
mayonnaise
Pine nuts, for garnish
Basil leaves, for garnish
Pesto Deviled Eggs
Using fresh basil in the spring is a treat, and nothing says basil more than pesto. The sharpness of pesto pairs best with a glorious day in the sun—which makes this dish particularly well suited to a community potluck lunch or dinner.
24 deviled eggs
- Put the eggs in a large pot filled with enough cold water to cover them. Place over high heat and bring water to a boil. Turn down to low and let simmer for 12 minutes. Remove from heat and put eggs in ice water for about 12 minutes or until completely cool.
- Brown the pine nuts in a hot, dry skillet for about 2 to 3 minutes. Set aside until cool.
- Put the basil, toasted pine nuts, parmesan cheese, garlic, salt, and pepper in a food processor and pulse until a rough paste is formed. With motor slowly running, gradually pour the olive oil through the feed tube until all the ingredients are well combined, scraping the sides of the bowl as necessary. Taste to see if more salt and pepper are needed. Set aside.
- Peel the eggs and cut in half, length-wise. Carefully remove yolks from the eggs and put them in a medium bowl.
- Mix yolks, 2 heaping tablespoons of the pesto, and mayonnaise until well combined. After tasting, add more pesto, salt, and pepper, as necessary. If it seems too dry, add more mayonnaise. Spoon or pipe the mixture into the hollowed-out egg halves.
- Garnish the top of each egg with a few pine nuts, a dollop of pesto, and a small basil leaf.
- Cover with plastic wrap and keep in the refrigerator until ready to serve.