You’ve never had deviled eggs like this. The pesto is delicious and mayonnaise-free! You will have plenty of pesto leftover to use over pasta, fish, chicken or roasted vegetables, or even as a dip. —Kristen Lee, Duluth, Minnesota
Ingredients
- AVOCADO PESTO:
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 1 medium ripe avocado, peeled
- 1/2 cup toasted pistachios
- 1/4 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 1 small lemon, juiced
- 1/2 teaspoon sea salt
- 1/4 to 1/3 cup olive oil
- DEVILED EGGS:
- 12 large eggs
- Optional: Minced fresh mint leaves and flaky sea salt
Directions
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1Place the first 8 pesto ingredients in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside.
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2Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove pan from the heat. Let stand for 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs).
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3Rinse eggs in cold water and place in ice water until completely cooled.
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4Peel eggs and cut lengthwise in half. Remove yolks and set whites aside. In another bowl, mash yolks. Add 1/2 cup avocado pesto; mix well. Spoon or pipe filling into egg whites. Sprinkle with minced fresh mint and flaky sea salt.
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