Basil Pesto Deviled Eggs


by Melissa Jones

Posted on March 27, 2013 at 1:44 PM

Basil Pesto Deviled Eggs:

    12 Eggs

    1/4C Mayo

    3 T Basil Pesto

    Splash Balsamic Vinegar

    Kosher Salt & Black Pepper, Lemon juice to taste

    3 Basil Leaves, Chiffonade

    Balsamic Glaze, optional


Boil Eggs for 12 minutes in salted water, drain, and cool in ice water. 

Once Cool, Carefully Peel eggs, Split lengthwise and remove & reserve yolks, setting "empty" whites aside.

With a fork or whisk, break up yolks and add in Mayo, Pesto & balsamic.

Taste yolk mixture, seasoning with salt, pepper and lemon juice to taste.

Using a piping bag or re-sealable kitchen bag with a corner cut out, pipe filling into whites.

Top with a sprinkle of chiffonade, or thinly sliced, basil.