Pesto Deviled Eggs – St. Patrick’s Day Edition 

I’m not a huge fan of deviled eggs but I woke up this morning craving pesto and thought what the heck….let’s give this deviled egg thing another go! St. Patrick’s Day is right around the corner so I found inspiration within this Irish holiday to make something green (not actually relate it directly to Irish culture) to give deviled eggs another chance. Pesto for the win!!! Not going to lie but these things are PACKED with flavor from the pesto and can become addicting!!

Here’s what you’ll need:

I used left over pesto from the other night you can find the recipe here

1/4 cup mayo

5-6 large eggs

2 tablespoons minced onion

1 tablespoon yellow mustard

3 tablespoons pesto

Fresh dill for garnish

Place eggs in a medium sauce pot and cover with water.

Place pot on stove on high heat. Once water boils, immediately cover pot and remove from heat. Set timer for 10 minutes and let stand.

After 10 minutes carefully drain the water and place eggs in an ice bath.

Allow eggs to cool before removing shell.

This is the hardest part!! Removing the shell!! It’s okay if they look picked at or dented because you’re only seeing the inside of the egg anyway. Don’t stress yourself out! I did for you!! If you peel the eggs under running water it’ll make it easier for you.

Cut eggs in half length wise and remove yolks.

In a bowl mix together cooked egg yolks, mayo, pesto mustard until smooth. Add onions until evenly mixed.

Fill a piping bag or a resealable plastic bag with the tip cut off with egg mixture. Pipe the egg mixture into the hollows of the egg and garnish with fresh dill.


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