If you love classic deviled eggs but crave a fresh, herby twist, you absolutely must try these Pesto Deviled Eggs! Packed with creamy egg yolk, vibrant pesto, and a hint of basil, they’re the perfect savory bite for brunches, parties, or any get-together when you want to put out something just a little special.
Why You’ll Love This Recipe
- Fresh, Herby Flavor: The addition of pesto and chopped basil instantly elevates classic deviled eggs into an aromatic, flavor-packed party bite.
- Ultra Creamy and Luscious: Mayonnaise and pesto blend perfectly with egg yolks for an irresistibly smooth, fluffy filling.
- Quick to Make: These Pesto Deviled Eggs take just 15 minutes from start to finish — ideal for entertaining or even a simple snack.
- A Crowd-Pleasing Twist: They’re familiar yet exciting, offering a fun spin on a beloved appetizer that always gets compliments.
Ingredients You’ll Need
You won’t believe how a handful of simple ingredients can make such a show-stopping appetizer! Every item here brings something essential — from the creamy eggs to the punchy basil pesto — and when they come together, the taste and color are truly irresistible.
- 12 large hard boiled eggs, peeled: A sturdy, creamy canvas for your flavorful filling — always boil a few extra in case of cracks!
- 1/2 cup pesto: This is the flavor superstar; use homemade or your favorite store-bought pesto for that bright, savory hit.
- 1/4 cup mayonnaise: Adds unbelievable richness, making the filling ultra smooth and fluffy (you can use light mayo if you prefer).
- 1/2 teaspoon salt: Just the right amount to enhance all the flavors without overpowering the herbs.
- 1/2 teaspoon black pepper: A little bite livens up the whole bite and balances the creamy texture.
- 1/4 cup fresh basil leaves, roughly chopped: For garnish and extra fragrance — these little green flecks make your deviled eggs look gorgeous and taste so fresh.
Variations
One of the best things about Pesto Deviled Eggs is how endlessly customizable they are! Don’t be afraid to swap, add, or subtract ingredients to suit your mood, dietary needs, or what’s hanging out in your fridge.
- Swap the Pesto: Try sun-dried tomato pesto or a spicy arugula pesto for a different color and bold spin on flavor—both are fabulous with eggs!
- Add a Crunchy Topping: Sprinkle on crispy pancetta, pine nuts, or toasted breadcrumbs for extra texture and a little wow factor.
- Go Dairy-Free: Use a vegan mayo and a dairy-free pesto with nutritional yeast—your guests will never know the difference!
- Extra Protein Power: Stir in a little crumbled feta or goat cheese for even more creaminess and flavor punch.
How to Make Pesto Deviled Eggs
Step 1: Prep the Eggs
Peel your hard boiled eggs and carefully slice each one in half lengthwise. Gently pop the yolks out into a small mixing bowl, doing your best to keep the whites intact — a tiny teaspoon works wonders for this!
Step 2: Make the Pesto Filling
Add the pesto, mayonnaise, salt, and black pepper to your bowl of yolks. Use a fork or small whisk to mash and whip everything together until the mixture is light, creamy, and thoroughly combined — you want it as smooth as possible for piping or spooning later.
Step 3: Fill and Garnish
Either spoon the pesto-infused filling back into the egg whites or go for a bakery-worthy look by piping it in with a star tip. Finish your Pesto Deviled Eggs with a generous sprinkle of the chopped fresh basil, letting that green color and aroma shine.
Pro Tips for Making Pesto Deviled Eggs
- Egg Boiling Brilliance: For easy peeling and tender whites, use week-old eggs and chill them right away in an ice bath after boiling.
- Ultra-Smooth Filling: For the creamiest texture, use a mini food processor or hand mixer to blend the yolk filling until velvety.
- Custom Garnish Game: Don’t stop at basil — a dusting of smoked paprika or a sprinkle of microgreens makes your Pesto Deviled Eggs extra eye-catching.
- Make-Ahead Magic: You can prep the filling and whites ahead; just keep them separate until serving so everything stays vibrant and fresh.
How to Serve Pesto Deviled Eggs
Garnishes
Piled high with chopped fresh basil for that signature green pop, Pesto Deviled Eggs also love a flourish of extra pesto, toasted pine nuts, or a dusting of Parmesan. Feeling bold? Try a few flakes of red pepper for a subtle kick and beautiful contrast.
Side Dishes
These eggs are a fabulous addition to a spring brunch spread alongside crisp salads, roasted asparagus, or even a fruit platter. They also play especially well with charcuterie boards, salty olives, and crusty bread for a Mediterranean-inspired feast.
Creative Ways to Present
Arrange your Pesto Deviled Eggs on a rustic wooden board with edible flowers and herbs for a picnic vibe, or serve them in colorful cupcake wrappers for a party. For mini appetizers, try filling small cherry tomatoes or cucumber cups using the same luscious filling!
Make Ahead and Storage
Storing Leftovers
Leftover Pesto Deviled Eggs keep best in an airtight container in the fridge, where they’ll stay tasty and safe to eat for up to 2 days. Just layer them gently and cover well to prevent drying out or absorbing fridge odors.
Freezing
As tempting as it is to make a double batch, Pesto Deviled Eggs aren’t a candidate for freezing — the texture of both the egg whites and yolky filling just don’t hold up after thawing. Enjoy them fresh for the best flavor!
Reheating
Deviled eggs are absolutely best served chilled or at room temperature. If you need to take the chill off lightly, let them sit out for about 10 minutes before serving, but avoid microwaving to preserve their creamy texture.
FAQs
-
Can I make Pesto Deviled Eggs ahead of time?
Absolutely! Simply prepare the egg whites and filling a day in advance, but keep them separate in the fridge. Assemble and garnish your Pesto Deviled Eggs just before serving for the freshest taste and prettiest presentation.
-
Is it okay to use store-bought pesto?
Yes, store-bought pesto works beautifully here and makes this recipe extra quick! Choose a brand you love with vibrant color and robust flavor, or even try different varieties like arugula or kale pesto for fun twists.
-
How do I stop deviled eggs from turning watery?
To prevent watery filling, be careful not to overcook your eggs and drain them well after boiling. Also, make sure the pesto isn’t excessively oily — giving it a good stir first can help emulsify any separated oil.
-
Can I make Pesto Deviled Eggs without mayonnaise?
Definitely! Simply swap in Greek yogurt or even a little extra pesto for the mayo. You’ll have a tangier filling, but it will still be creamy and packed with flavor.
Final Thoughts
Give these Pesto Deviled Eggs a try at your next gathering, and watch them disappear faster than you can say “Oh wow, what’s your secret?” They’re vibrant, easy, and completely irresistible — and I can’t wait for you to share them with your loved ones!
Print
Pesto Deviled Eggs Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 24 deviled eggs 1x
- Category: Appetizer
- Method: Mixing, Assembling
- Cuisine: International
- Diet: Vegetarian
Description
These Pesto Deviled Eggs are a flavorful twist on the classic party appetizer. The combination of creamy pesto filling and fresh basil garnish makes them a delightful addition to any gathering.
Ingredients
- 12 large hard boiled eggs, peeled
- 1/2 cup pesto
- 1/4 cup mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil leaves, roughly chopped
Eggs:
Filling:
Instructions
- Slice and Prep: Slice each egg in half lengthwise and remove the yolk. Place yolks in a mixing bowl and egg 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 white centers. 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
