Pesto Deviled Eggs

Total Time Prep: 30 min. Cook: 15 min. + cooling
Yield 2 dozen
Contest Winner
Test Kitchen Approved
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

  1. Place 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.
  2. Place 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).
  3. Rinse eggs in cold water and place in ice water until completely cooled.
  4. Peel 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.

Nutrition Facts

1 piece: 98 calories, 8g fat (2g saturated fat), 93mg cholesterol, 83mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 4g protein.

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
Recipe Creator

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