Description
A delightful twist on a classic appetizer, these Pesto Parmesan Deviled Eggs feature creamy egg yolk blended with vibrant pesto and rich Parmesan cheese.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1/4 cup pesto sauce
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Boil the eggs by placing them in a pot, covering with water, bringing to a boil, then covering and removing from heat for 12 minutes. Transfer to an ice bath to cool.
- Peel the cooled eggs, slice them in half lengthwise, and remove the yolks into a mixing bowl.
- Add mayonnaise, pesto, and Parmesan cheese to the yolks and mix until smooth and creamy.
- Season the yolk mixture with salt and pepper to taste.
- Fill the egg white halves with the yolk mixture using a spoon or piping bag.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prepare the filling in advance and fill the egg whites just before serving for best results.
- Category: Appetizer, Snack
Nutrition
- Serving Size: 1 deviled egg
- Calories: 90
- Sugar: 0.5g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg