Pesto Deviled Eggs Recipe 485

PESTO DEVILED EGGS

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 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.

PESTO EGG TOAST

Steps:

• Turn the oven to its broiler setting and position a rack in the middle of the oven.
• Add the pesto and red pepper flakes to a nonstick skillet over medium heat. Allow to heat for 1 minute. Crack the eggs into the pesto and cook to your liking, 4 to 7 minutes.
• Meanwhile, spread the sourdough with the garlic mayonnaise. Top with the cheese, then broil until toasted and the cheese has melted, 1 to 2 minutes.
• Top the toasted bread with the sliced tomato and basil leaves. Top with the eggs, then sprinkle with salt and pepper.

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-DIJON EGG SALAD SANDWICHES

Steps:

• Combine the first eight ingredients in a small bowl. Gently stir in eggs. Spread over four toast slices; top with lettuce, tomato and remaining toast.

PESTO SCRAMBLED EGGS

Steps:

• Heat oil in a skillet over medium heat. In a small bowl, combine egg, Cheddar cheese, salt and pepper. Pour into pan, and cook stirring for 3 to 5 minutes, or until desired doneness. Remove from heat, and stir in pesto.