Pesto Deviled Eggs Recipe 485

PESTO DEVILED EGGS RECIPE - (4.8/5)

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.

PESTO-FILLED DEVILED EGGS

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.

PESTO DEVILED EGGS

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.