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Creamy Pesto Deviled Eggs with Pine Nuts

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A fresh twist on classic deviled eggs featuring a creamy basil pesto filling and crunchy toasted pine nuts, perfect for quick snacks or parties.

Ingredients

Scale
  • 6 large eggs, hard boiled and peeled
  • 3 tablespoons basil pesto (homemade or store-bought)
  • 2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon grated Parmesan cheese (optional)
  • Basil leaves or smoked paprika for garnish (optional)

Instructions

  1. Place 6 large eggs in a medium saucepan and cover with cold water about an inch above the eggs. Bring to a rolling boil over medium-high heat, then cover with a lid, turn off the heat, and let them sit for 12 minutes.
  2. Transfer eggs immediately to a bowl of ice water to cool for at least 5 minutes. Gently tap the eggshells all over and peel under running water.
  3. Slice the eggs in half lengthwise and scoop out the yolks into a mixing bowl (about 1/3 cup or 6 yolks). Mash the yolks with a fork until crumbly but not powdery.
  4. Add 3 tablespoons basil pesto, 2 tablespoons mayonnaise, 1 teaspoon lemon juice, and 1 tablespoon grated Parmesan to the yolks. Stir until smooth and creamy. Season with ¼ teaspoon salt and freshly ground black pepper. Adjust seasoning to taste.
  5. Heat a small dry skillet over medium heat. Add 2 tablespoons pine nuts and toast, stirring frequently, for 2-3 minutes or until golden and fragrant. Remove from heat and let cool.
  6. Spoon or pipe the creamy pesto mixture back into the egg white halves.
  7. Sprinkle the toasted pine nuts evenly over the filled eggs. Garnish with a small basil leaf or a dusting of smoked paprika if desired.
  8. Refrigerate for at least 15 minutes before serving to allow flavors to meld and filling to firm up slightly.

Notes

Use older eggs for easier peeling. Toast pine nuts carefully to avoid burning. Adjust filling texture by adding more mayo or Parmesan as needed. For dairy-free, substitute mayo with avocado or vegan mayo and omit Parmesan. Add pine nuts just before serving to maintain crunch.

Nutrition

Keywords: deviled eggs, pesto, pine nuts, appetizer, snack, party food, easy recipe, creamy filling

Find it online: https://juliamadeit.com/creamy-pesto-deviled-eggs-with-pine-nuts-easy-homemade-recipe/