Pesto Parmesan Deviled Eggs (Printable Version)
Herby pesto and Parmesan lift yolks to a creamy, flavorful appetizer ideal for parties, picnics, or elegant hors d'oeuvres.
# What You Need:
→ Eggs
01 - 6 large eggs
→ Filling
02 - 2 tablespoons basil pesto
03 - 2 tablespoons mayonnaise
04 - 2 tablespoons finely grated Parmesan cheese
05 - 1 teaspoon lemon juice
06 - 1/8 teaspoon black pepper
07 - Salt, to taste
→ Garnish
08 - 1 tablespoon finely grated Parmesan cheese
09 - Fresh basil leaves, optional
10 - Cracked black pepper, optional
# How To Make It:
01 - Arrange eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium-high heat, then cover, switch off the heat, and let stand for 10 to 12 minutes.
02 - Transfer cooked eggs to a bowl filled with ice water and allow to cool for 5 minutes.
03 - Carefully peel the cooled eggs and slice each one in half lengthwise.
04 - Gently remove yolks and place them in a mixing bowl, setting the egg whites on a serving platter. Mash yolks with a fork until smooth.
05 - Add pesto, mayonnaise, Parmesan cheese, lemon juice, black pepper, and salt to the yolks. Mix thoroughly until the mixture is smooth and creamy.
06 - Spoon or pipe the pesto-Parmesan mixture into each egg white half.
07 - Sprinkle tops with extra Parmesan and black pepper, and garnish with fresh basil leaves if desired. Serve immediately or refrigerate until ready to serve.
# Helpful Hints:
01 -
- You’ll be delighted at how pesto takes deviled eggs to an irresistible new level with almost no extra effort.
- The touch of Parmesan adds a nutty richness that keeps friends coming back for seconds at every get-together.
02 -
- If you’re too rough when peeling, the egg whites may tear and won’t hold the filling as nicely.
- Mixing in the Parmesan while the yolks are still warm helps it melt slightly for an ultra-smooth filling.
03 -
- Older eggs peel the cleanest after boiling—plan ahead if you can.
- Reserve a few small basil leaves for that finishing fresh note—it really elevates the look.