Calling all deviled egg enthusiasts: these Pesto Deviled Eggs take a timeless classic and give it a brilliantly green, basil-flecked twist! You’re just a handful of simple ingredients away from a creamy, herby, downright irresistible appetizer that deserves a spot at every celebration, picnic, or anytime snack moment.
Why You’ll Love This Recipe
- Next-Level Flavor: Traditional deviled eggs get a savory, fresh lift from basil-rich pesto for a vibrant twist your guests won’t see coming.
- Easy Entertaining: With just six ingredients and minimal prep, you’ll have a show-stopping appetizer on the table in 15 minutes flat.
- Make-Ahead Friendly: The filling can be whipped up in advance, making party day absolutely stress-free.
- Beautiful Presentation: That dazzling green filling and shower of fresh basil make these Pesto Deviled Eggs pop on any platter.
Ingredients You’ll Need
Just six staple ingredients come together here, but each one plays a special role in making these Pesto Deviled Eggs truly crave-worthy. Let’s take a closer look at what you’ll need—and why it matters!
- Large Hard Boiled Eggs: The classic base for deviled eggs; hard boiling ensures a creamy, non-gummy yolk filling.
- Pesto: Homemade or quality store-bought pesto infuses the filling with loads of herby, nutty, garlicky flavor and a gorgeous pop of green.
- Mayonnaise: Adds irresistible richness and smoothness, making the filling deliciously creamy.
- Salt: A little salt brings out the best in both the eggs and the pesto—don’t skip it!
- Black Pepper: A hint of pepper for subtle warmth and a savory finish.
- Fresh Basil Leaves: Roughly chopped and sprinkled on top, they add extra color and fragrant basil aroma right before serving.
Variations
The beauty of Pesto Deviled Eggs is how endlessly adaptable they are! Whether you want to tweak the filling, make them dairy-free, or try different toppings, here are a few tried-and-true swaps to make this recipe your own.
- Vegan Version: Substitute your favorite egg-free mayo and use a vegan pesto for a completely plant-based bite.
- Go Nut-Free: If you or your guests are allergic to nuts, choose a nut-free pesto—sunflower or pumpkin seeds work beautifully.
- Add Cheese: For extra decadence, mix in a spoonful of finely grated Parmesan or pecorino with the filling.
- Lemon Zest: Stir in a little fresh grated lemon zest for a zippy, citrus-bright flavor boost.
- Swap the Herbs: Try making your own pesto with arugula, spinach, or parsley for a different (but equally delicious) spin.
How to Make Pesto Deviled Eggs
Step 1: Slice and Separate the Eggs
Once your hard-boiled eggs are cooked and cooled, gently peel each one, then slice them in half lengthwise with a sharp knife. Carefully scoop out the bright yellow yolks and transfer them to a medium bowl. Place the whites cut side up on your serving platter so they’re ready for that luscious filling.
Step 2: Mix Up a Flavor-Packed Filling
To make the signature filling, add the pesto, mayonnaise, salt, and pepper right into the bowl with the yolks. Use a fork or a small whisk to mash everything together until the mixture is creamy, fluffy, and gorgeously green from the pesto. Give it a quick taste and adjust the seasoning if needed—now’s your chance to amp up that flavor!
Step 3: Fill and Garnish
Spoon or pipe the pesto-yolk mixture generously into each egg white “cup.” Don’t worry about being too precise—those rustic swirls look beautiful! Finish by showering the tops with a handful of roughly chopped fresh basil for a burst of bright color and aroma.
Pro Tips for Making Pesto Deviled Eggs
- Egg Peeling Perfection: Use slightly older eggs and cool completely in an ice bath for shells that slide right off without tearing the whites.
- Pesto Selection: Choose a vibrant, flavorful pesto—homemade is wonderful, but a high-quality store-bought version works beautifully in a pinch.
- Smooth as Silk: For ultra-creamy filling, push the yolk-pesto mixture through a fine mesh sieve or whip it in a food processor before piping.
- Make Ahead Magic: Prep everything the morning of, but wait to fill and garnish until just before serving for the freshest, most vibrant presentation.
How to Serve Pesto Deviled Eggs
Garnishes
Go beyond the classic paprika dusting! A sprinkle of extra chopped fresh basil over your Pesto Deviled Eggs adds freshness and color, while a few toasted pine nuts or a shower of grated Parmesan can make each bite even more special. For a pop of color, try microgreens or thinly sliced cherry tomatoes as a playful finishing touch.
Side Dishes
These vibrant eggs shine on any appetizer spread but play especially well alongside other Mediterranean-inspired bites—think antipasto platters, roasted vegetables, marinated olives, or crispy crostini. They’re also a standout addition to brunch boards or summer salad buffets.
Creative Ways to Present
For parties, arrange your Pesto Deviled Eggs down the center of a wooden board or colorful platter, nestled in a bed of arugula for contrast. For extra wow, pipe the filling using a star tip, or serve the eggs in individual mini cups for a fancy appetizer bar. They also make adorable nests for Easter gatherings or spring soirees!
Make Ahead and Storage
Storing Leftovers
Place any leftover filled Pesto Deviled Eggs in a single layer in an airtight container. Cover tightly and refrigerate—they’ll stay fresh and tasty for up to 2 days, though they’re best enjoyed within 24 hours for peak creaminess and color.
Freezing
Deviled eggs—especially with mayo or pesto in the filling—don’t freeze well. The yolk mixture tends to turn grainy and watery after thawing, so it’s best to make and enjoy these beauties fresh or up to a couple days in advance.
Reheating
You’ll want to serve Pesto Deviled Eggs chilled straight from the fridge or at cool room temperature. No reheating necessary—simply pull them out 10–15 minutes before your guests arrive to make the flavors pop!
FAQs
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Can I use store-bought pesto for Pesto Deviled Eggs?
Absolutely! Quality store-bought pesto works beautifully and saves you loads of time. If you want to go the extra mile, homemade pesto adds a truly fresh, customizable touch, but don’t let it be a barrier—use your favorite jarred pesto for fabulous results.
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How far ahead can I make Pesto Deviled Eggs?
You can prep the filling up to a day in advance and keep it refrigerated, covered tightly. For the freshest, prettiest eggs, wait to fill and garnish the whites until just before serving.
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How do I keep the filling looking bright green?
Basil-based pesto can darken over time after exposure to air. For the most vibrant filling, mix in the pesto just before assembling and sprinkle the eggs with fresh basil at the last minute. A little drizzle of olive oil on top can also help lock in color and shine.
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Can I make Pesto Deviled Eggs without mayonnaise?
Yes! You can swap out the mayo for Greek yogurt, sour cream, or even smashed avocado for a lighter or dairy-free alternative. Just keep in mind the texture and flavor will change a bit—but they’ll still be delicious.
Final Thoughts
There’s something magical about the way pesto elevates familiar deviled eggs to pure party perfection. Whether you’re snacking solo or sharing with friends, these Pesto Deviled Eggs are a joyful burst of color and flavor you’ll reach for again and again. I can’t wait for you to try them—let me know how fast they disappear from your next gathering!
Print
Pesto Deviled Eggs Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 24 deviled eggs 1x
- Category: Appetizer
- Method: Mixing, Assembling
- Cuisine: Italian
- Diet: Vegetarian
Description
These Pesto Deviled Eggs are a flavorful twist on a classic appetizer. Creamy, herby pesto mixed with egg yolks, topped with fresh basil – a delightful and easy-to-make party snack.
Ingredients
For the Deviled Eggs:
- 12 large hard boiled eggs, peeled
For the Filling:
- 1/2 cup pesto
- 1/4 cup mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Garnish:
- 1/4 cup fresh basil leaves, roughly chopped
Instructions
- Slice and Prep: Slice each egg in half lengthwise and remove the yolk. Place yolks in a mixing bowl and whites on a platter.
- Mix Filling: Add pesto, mayonnaise, salt, and pepper to yolks. Mix until fluffy.
- Fill Eggs: Spoon or pipe filling into egg whites. Garnish with chopped basil.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 75 kcal
- Sugar: 0.5 g
- Sodium: 143 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.004 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 3 g
- Cholesterol: 95 mg
