Monday, May 7, 2018

Pesto Deviled Eggs

I found a little jar of pesto at Dollar Tree and thought it might make some tasty Pesto Deviled Eggs... Turns out I was right about that:@) What I might like to rethink was the decision to add a tiny spoonful of pesto to the top of each egg... Not as pretty as I had hoped, ~but~ it did add an extra burst of flavor and my sons gave them a big thumbs up. Don't hesitate to give these a try if you're looking for something a little different for your Mother's Day brunch folks... with or without the pesto garnishment:@)
Many more deviled egg recipes and decorating ideas can be found on my Pinterest board HERE

Pesto Deviled Eggs
For every 4 hard boiled eggs:
2 Tblsp mayonnaise
1 1/2 tsp mustard-Dijon would be nice if you have it, I used yellow this time
1 1/2 tsp pesto
S&P to taste
pesto for garnish if desired
~Cut eggs in half, mash yolks with mayo, mustard, pesto, salt and pepper. Fill whites and enjoy!

Eat well and have a happy day:@)


  1. Ooh, I love how you ripple sliced your eggs! And anything with pesto is fine with me :) Yum!

  2. I bet that little dollop of pesto did add a wonderful burst of flavor to your deviled eggs Lynn! I just planted basil last week and can't wait to make a batch of pesto this summer. ♥

  3. I bet these are good. I will give a try for sure!

  4. I've made these for years, only without the mustard. Only egg yolks, mayo and pesto to taste. Mine come out quite green. If I want a garnish I'll add a sprinkle of paprika, a small leaf of Italian parsley and around Halloween I'll cut a Spanish olive in half and give the eggs an "eyeball." I don't add salt or pepper as the pesto is already seasoned. I make my own pesto, btw.

  5. The Queen of Deviled Eggs does it again! Pesto sounds like a great addition to the egg yolk mixture. Finding a jar at the dollar store is a great deal, too.

  6. Yum, Lynn, these look and sound delicious! If you put the dollop of pesto in first they could be pesto surprise deviled eggs! Linda

  7. So lovely, tasty and very yummy!

    All the best Jan


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