Pesto Deviled Eggs Recipes
PESTO-FILLED DEVILED EGGS
Deviled eggs may be old fashioned, but I will always have a weakness for them. I'm always experimenting with fillings for these perfect little protein packages. Pesto, mixed with half of the hard-cooked yolks, is pungent and rich. I particularly like the basil-mint version. Serve these as an hors d'oeuvre or as part of a light lunch.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, side dish
Time 30m
Yield Serves 6
Number Of Ingredients 3
Steps:
- To hard-cook eggs, place in a saucepan, fill with water and bring to a rolling boil over high heat. As soon as water is at a roll, cover tightly and turn off heat. Let stand for 12 minutes. Meanwhile, fill a bowl with ice water. Transfer hard-cooked eggs to ice water and leave until completely cooled. Peel off shells and cut eggs in half lengthwise.
- Remove yolks from eggs. Set aside 3 of them for another use (or discard) and mash the other 3 together with the pesto, either in a mortar and pestle or in a food processor. Pipe, scoop or spoon into the egg whites.
- If desired, season exposed egg whites with salt and pepper. Arrange on a plate or small platter and serve.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 3 grams, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 80 milligrams, Sugar 0 grams, TransFat 0 grams
PESTO DEVILED EGGS
Add pesto to mayo and egg yolk for a delicious spin on the classic deviled egg recipe.
Provided by By Brooke Lark
Categories Appetizer
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- Cut eggs lengthwise in half. Slip out yolks into small bowl; mash with folk.
- Stir mayonnaise and pesto into yolks until smooth and creamy. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
- Just before serving, garnish with basil leaves.
Nutrition Facts : ServingSize 1 Serving
PESTO DEVILED EGGS
These are awesome deviled eggs! My mom came up with the idea to add Pesto, and I played around with it to see how it worked. It turned out great, I make it all the time and usually it's devoured within a few days. I always make a lot, so you might want to split it in half, or maybe even in quarters.
Provided by Star_Seeker
Categories European
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Steam eggs for about 55 minutes, then let them cool for about 1 1/2 hours. Crack all the eggs.
- Cut the eggs in half long ways, then drop all the yolks into a bowl. Use a fork to mash the yolks. It doesn't have to be perfect at this point, just so that they're small-ish crumbles.
- Add 1/3 cup of water and 1/2 cup of mayonnaise, then stir. Add the pesto, stirring every time you add 2 TBS.
- Evenly distribute the mixed egg yolk and pesto into the center of each egg, then serve.
Nutrition Facts : Calories 131.1, Fat 8.5, SaturatedFat 2.8, Cholesterol 327.4, Sodium 126.9, Carbohydrate 1.7, Fiber 0.8, Sugar 0.4, Protein 11.6
More about "pesto deviled eggs recipes"
PESTO DEVILED EGGS RECIPE - EDIBLE COMMUNITIES
From ediblecommunities.com
Estimated Reading Time 2 mins
- In a small bowl, combine the yolks, mayonnaise, pesto, lemon juice, lemon zest, a pinch of salt, and several grinds of fresh pepper and mash until you get a smooth, pale-green filling. (I use a small silicone spatula.)
- Using a small spoon or mini spatula, spoon or dollop the mixture evenly back into the egg white halves. (I like to let the mixture sort of fall off the spoon, but do whatever works for you!)
PARMESAN PESTO OVER EGGS - EASY RECIPE FOR EASTER! …
From krollskorner.com
Estimated Reading Time 4 mins
- Process all ingredients (from Parmesan to chili flakes) in a food processor or blender until smooth. Scrape down sides as needed. Taste and adjust seasonings as desired.
- Once blended place a dollop of pesto over hard boiled egg halves. Sprinkle with cayenne or paprika and serve.
PALEO PESTO DEVILED EGGS RECIPE | PETE AND GERRY'S …
From peteandgerrys.com
- Boil the eggs on the stovetop for 10 minutes and immediately transfer to a bowl of ice water to cool. Alternatively, hard boil the eggs using the Instant Pot method.
- Add the mayonnaise, garlic, basil, spinach, and squeeze of lemon to a wide mouthed mason jar or another cylindrical container. Insert an immersion blender and pulse until smooth.
- Slice the eggs in half and add the yolks to a bowl along with the pesto mayonnaise, brown mustard, and pinch of salt. Mash until the mixture is creamy, tasting and adjusting by adding more salt or another squeeze of lemon juice.
PESTO DEVILED EGGS - COOKING WITH MAMMA C
From cookingwithmammac.com
Estimated Reading Time 4 mins
- Place raw eggs in their shells in a large pot and cover them with enough cold water to cover the eggs by two inches. Place the pot on your stove over medium-high heat and bring it to a boil, uncovered.
- Place your eggs on the steamer rack inside the Instant Pot. Add one cup of hot water to the pot, cover with the lid and seal it.
- While your eggs are cooking, start making your filling. In a small mixing bowl, add your pesto, mayonnaise, vinegar and the zest of one lemon. Stir to combine.
DEVILED EGGS APPETIZER RECIPE {GLUTEN FREE ... - …
From avocadopesto.com
5/5 Estimated Reading Time 3 mins
- Place eggs in saucepan, and fill it up with water so that eggs are completely covered. Bring water to a boil then reduce heat and simmer for 10 minutes. Rinse eggs in cold water, peel and remove egg yolks.
- Mash eggs yolk in a bowl and add mayo, dry mustard, salt, pepper, and vinegar and mix everything together.
- Fill egg white shells with the mixture (can use a piping bag for a nicer presentation) and sprinkle with paprika.
PESTO DEVILED EGGS WITHOUT MAYO - CHEF BILLY PARISI
From billyparisi.com
Estimated Reading Time 4 mins
- In a food processor add together the basil leaves and lemon juice and pulse 3 to 4 times on high. Next, add in the cheese and pine nuts and pulse 5 to 6 times. Note: everything should appear finely minced and you may need to scrape the sides a few times with a rubber spatula. Next on high speed, slowly drizzle in the olive oil until combined. Season with salt and pepper. Once the eggs have been hard-boiled, cooled and the shells removed, cut them in half longways and place the cooked yolks into a large bowl and repeat until all of the yolks are in there
- Next, add in 1½ tablespoons of pesto and adjust the seasonings with salt and pepper and then chill until completely cool. Once the filling is cool, add it to a piping bag and squeeze a small amount of it into each ½ hard-boiled egg until all of them have been filled. Garnish by adding a small amount of the remaining pest to each pesto deviled egg and sprinkle on some fresh chopped chives. Completely cool before serving.
PARMESAN PESTO DEVILED EGGS - LEMON TREE DWELLING
From lemontreedwelling.com
Estimated Reading Time 2 mins
- Crack and peel hard boiled eggs; cut in half lengthwise and remove yolk into small mixing bowl.
DAD'S DEVILED EGGS - PESTO FOR PENNIES
From pestoforpennies.com
Estimated Reading Time 3 mins
- Place eggs in single layer in large sauce pan and cover with water. Heat on high until water begins to boil. Turn down and simmer for one minute. Remove from heat, cover and let sit for 15 minutes.
GARLIC PESTO DEVILED EGGS - LOW CARB APPETIZER - LOW …
From lowcarbdelish.com
4.5/5 (6)Category AppetizerServings 24Total Time 10 mins
- Slice them in half lengthwise and separate the yolks from the whites. Place the white halves on to a plate or a special deviled egg dish.
- Mix together minced garlic, pesto, mayonnaise, mustard and egg yolk with a fork, to fully incorporate ingredients.
- Spoon yolk mixture into the holes of the whites.Garnish with a bit of fresh basil leaf. Refrigerate or serve immediately.
KETO PESTO DEVILED EGGS RECIPES - LOW CARB & …
From ketofocus.com
4.9/5 (16)Servings 6Cuisine ItalianCategory Appetizers
- To cook the hard boiled eggs, use the saucepan method, instant pot or air fryer. See below for making hard boiled eggs in an instant pot or air fryer.
- For the stovetop method, place eggs in a saucepan and fill with water and bring to a boil over high heat.
- As soon as the water is at a roiling boil, turn off the heat and cover tightly. Let stand for 12 minutes.
PESTO DEVILED EGGS ⋆ REAL HOUSEMOMS
From realhousemoms.com
Estimated Reading Time 2 mins
- In a medium saucepan filled with water, place the eggs and bring it to a boil over medium high heat. Once the water boils, reduce the heat to medium and simmer for 15 minutes. Using tongs, remove the eggs from hot water and place them into a bowl filled with cold water. Let the eggs cool completely. Carefully peel the eggs and cut in half. Remove the egg yolks into a small bowl.
- Smash the egg yolks with a folk. Add mayo and pesto and mix well. Salt and pepper to taste and transfer the mixture into a pastry bag with star tip. Pipe the filling into the egg whites. Serve immediately.
7 PESTO EGG RECIPES JUST AS GOOD AS THE VIRAL VERSION ...
From wellandgood.com
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- Breakfast Grilled Cheese with Soft Scrambled Eggs and Lemon-Basil Pesto. This drool-worthy sandwich combines lemon-basil pesto with scrambled eggs and cheese for a deliciously gooey dish.
- Pesto Eggs on Cheesy Toast. This recipe by chef Kelly Senyi is the closest to Wilichowski's viral recipe. Senyi puts her own spin on it by using parmesan as the cheese and allowing it to get nice and crispy, creating a parmesan crisp base.
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- Baked Ham and Egg Cups in Hash Browns. Crated by Bernice Hill, the blogger behind Dish 'n' the Kitchen, these hashbrowns egg cups are the perfect grab-and-go breakfast.
- Prosciutto Pesto Frittata. Milk, goat cheese, prosciutto, scallions, and spices make this frittata creamy, delicious, and filling. Created by Sharon Farnell, this frittata cooks beautifully in a cast-iron skillet.
- Green Eggs & Ham Deviled Eggs. Instead of bringing regular deviled eggs to your next cookout, shine with these green eggs and ham deviled eggs from food blogger Rachel Phipps.
KETO RECIPE: KETO PESTO DEVILED EGGS – KETO-MOJO
From keto-mojo.com
- Make the pesto: in a food processor, combine the basil, nuts, garlic, 1/8 teaspoon salt, and 1/4 cup of the olive oil. Pulse until smooth. With the machine slowly running, add the remaining 1/4 cup olive oil and process until smooth. Add the cheeses, then pulse just a few times to incorporate.
- Cook the eggs: In a 4-quart saucepan, add the eggs and enough cool water to cover them by 1-inch. Bring the water to a boil over high heat then immediately remove the saucepan from the heat, cover with a lid and let cool for exactly 12 minutes.
- Using a slotted spoon, transfer the eggs to the ice bath. Let cool for 10 minutes, then peel the eggs.
DEVILED EGGS WITH PESTO, YOGURT AND CRèME FRAîCHE - …
From frenchfoodiebaby.com
- Hard boil the eggs in the Instant Pot* : Add 1 cup of water to the Instant Pot, place the trivet, place 6 eggs on top of the trivet. Lock the lid and cook 5 min (Manual High Pressure, with natural release - it'll take about 20 min in total). Place the eggs in cold water for a few minutes to make peeling easier.
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- Spoon the egg mixture in a Ziploc or plastic bag, seal, and cut a tiny whole at the corner (or use a piping bag).
PESTO DEVILED EGGS RECIPE - OVE GLOVE OVEN MITT
From ovenglove.net
- mash with folk. Stir mayonnaise and pesto into yolks until smooth and creamy. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours. Just before serving, garnish with basil leaves. Pesto sauce is a combination of basil, pine nuts, parmesan, and olive oil. You can find it fresh in the refrigerated pasta section of most grocery stores, or canned in the spaghetti sauce aisle of your favorite supermarket.
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