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Pesto Deviled Eggs

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Yields 8

  • by John Ash from Fine Cooking
    Issue 117

Put a summery spin on the classic deviled eggs recipe with a few spoonfuls of fresh basil pesto.

  • 4 large eggs
  • 2 Tbs. mayonnaise
  • 1-1/2 Tbs. basil pesto (preferably homemade)
  • Hot sauce
  • Kosher salt and freshly ground black pepper
  • Paprika or small basil leaves, for garnish (optional)

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack the shell by rolling it on a flat surface. Under a stream of cold running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, pesto, and hot sauce to taste and continue to mash until smooth. Season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika or garnish with basil leaves if you wish.

Make Ahead Tips

You can prepare and refrigerate the deviled eggs up to a couple of hours ahead.

nutrition information (per serving):
Calories (kcal): 80; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 1.5; Protein (g): 4; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 1; Polyunsaturated Fat (g): 2; Sodium (mg): 95; Cholesterol (mg): 210; Fiber (g): 0;

Photo: Scott Phillips

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