Pesto Deviled Eggs
Wondering what to do with the resto your pesto? Buy some shelled, hard boiled eggs and get devilish!
Ingredients
For 2-3 Tablespoons of Pesto:
1 cup of fresh basil
1 clove garlic
1/2 cup Parmesan cheese
1/3 cup pine nuts
1/4-1/2 cup extra virgin olive oil
For Deviled Eggs:
8 shelled, hard boiled eggs, halved
1 teaspoon garlic salt
2 tablespoons sour cream
2 tablespoons mayonnaise
Instructions
To make the pesto, add basil, garlic, parmesan, and pine nuts to a food processor and slowly drizzle the olive oil until it reaches your desired consistency.
Scoop out the yolks of your eggs into a bowl.
To the yolks, add garlic salt, sour cream, mayonnaise, and 3 tablespoons pesto and combine with a fork.
Use a spatula to load the egg mixture into a piping bag and pipe about a tablespoon into each egg white.
Arranged eggs a platter, garnished with basil leaves, shredded parmesan, and pine nuts.
Pesto Deviled Eggs
Ingredients
Instructions
- To make the pesto, add basil, garlic, Parmesan, and pine nuts to a food processor and slowly drizzle the olive oil until it reaches your desired consistency.
- Scoop out the yolks of your eggs into a bowl.
- To the yolks, add garlic salt, sour cream, mayonnaise, and 3 tablespoons pesto and combine with a fork.
- Use a spatula to load the egg mixture into a piping bag and pipe about a tablespoon into each egg white.
- Arranged eggs on a platter, garnished with basil leaves, shredded Parmesan, and pine nuts.
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