Devilishly Delightful Pesto Deviled Eggs

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Pesto deviled eggs recipe - These make an easy appetizer and are so delicious

Warning: This post will be full of egg photos, from before they are even boiled, all the way through to the final product. I LOVE egg photos. I love those little oval fellas.
Look- here’s the first photo, where different colors of eggs are living together in harmony, and the world is a perfect, peaceful eggy place.

hard boiled eggs

On the off chance that you actually clicked through for a recipe instead of my strange egg-utopia ramblings, I’ll move on to how you make pesto deviled eggs now. I’ve been making these things since college, and who knows what prompted me to try them- I guess the recipe looked good. Doesn’t it sound kinda gross? It’s so not. It’s the opposite. Delightfully delicious. The pesto lends a perfect tangy twist to traditional deviled eggs.

peeling an egg

First a note on hard boiling eggs. Everyone seems to have different methods, and I personally have not found a technique that works perfectly. Although the best I’ve gotten is to use the oldest eggs you have in the fridge, place them into a pot and cover them with cold water. Bring to a boil, then turn off the burner, cover the eggs and let them sit for 12 minutes. Then plunge them into a bowl of ice water and let them cool off for a bit. I guess they have tempers, those eggs.

EGG JOKES ARE AWESOME.

peelingeggs

I’ve also had the best luck peeling them when they are just out of the ice bath. Storing them in the refrigerator for a while first does something weird to them and I always end up peeling way chunks of the egg with the peel and then crying and crying and crying.

cutting a hard boiled egg

So. After they’re peeled, slice them in half and pop out the yolks. Mix the yolks with 1/3 cup mayonnaise, 2 cups lard, 1 tablespoon pesto, and a little shake of pepper. Were you paying attention? Please don’t use the second ingredient.

Pesto deviled eggs are so delicious and a super easy app
Fill your egg cavities with the mixture, and garnish with something pretty. We used some thyme sprigs, but you can use a small sprinkle of paprika, or a few shreds of parmesan, etc.

Recipe:

6 large eggs, hardboiled

1/3 cup light mayonnaise

1 tablespoon pesto (homemade pesto is the bomb)

pepper to taste

Directions:

Mix up the egg yolks, mayo, pesto, and pepper and fill up the egg cavities. Scarf them all down before anyone else gets them.

Yum pesto deviled eggs recipe

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5 Comments

  1. Pam Parker
    10/06/2015 / 10:02 pm

    Nearly fell off my chair!!….2 cups of lard!! LOL!!

  2. Midmodtom
    05/20/2016 / 10:23 am

    I found this via Pinterest via facebook. I am taking the time to comment because I have a culinary site that has a blog and a facebook page and I recently wrote a tirade about hard-cooked eggs. My method for cooking them still works, but they have become impossible to peel. I revealed that I am too old at this point to suffer any longer. My resolve? Hard-cooked & peeled eggs from the grocery store! I still buy fresh eggs for other cookery but will never suffer the misery of perfectly cooking hard-cooked eggs and not being able to get the peel off (Like you, I sometimes end up losing the hard cooked white because the shell is fused to it!) Lastly, I was thisclose to adding lard to my grocery list. I thought you had stumbled upon something!

    • 05/21/2016 / 6:13 am

      I so, so, so love grocery stores for carrying ready-made (or prepped) foods. However! Some fabulous person recently turned me on to steaming eggs as opposed to boiling them. Something about the steaming process forces a tiny bit of air between the shell and the egg, making them a snap to peel. I have steamed eggs twice now and can vouch for it working. http://www.seriouseats.com/recipes/2014/04/steamed-hard-boiled-eggs-recipe.html

      I’m also really glad you didn’t buy lard. I guess you never know what secret ingredients can pop up in recipes…

  3. Midmodtom
    05/22/2016 / 8:48 am

    I have literally tried everything, including steaming (even starting cold and starting hot). I am more dumbfounded that my foolproof method no longer works, so I am blaming the eggs. Everything else in the world is changing so why not eggs? I love Kenji and trust and believe most of what he posts, but not everything can be made foolproof. Time to make some pesto deviled eggs! Cheers! 🙂

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