Pesto Deviled Eggs

Ingredients

 12 large eggs
  cup mayonnaise
 ½ cup Armanino Basil Pesto, thawed
 Kosher salt and freshly ground black pepper
 small basil leaves, for garnish

Directions

1

Fill a large bowl with ice water and set aside.

2

Place eggs in a large pot, fill with water and bring to a boil. Turn off heat and let sit for 10 minutes. Transfer to ice bath, shock for a few minutes, then peel eggs.

3

Slice eggs in half lengthwise, transferring yolks to a medium bowl.

4

Arrange egg white halves on a large platter. Add mayonnaise and pesto to yolks and use a fork to mash smooth. Season with salt and pepper. Spoon or pipe filling into each egg white. Garnish with basil leaves and enjoy.

Ingredients

 12 large eggs
  cup mayonnaise
 ½ cup Armanino Basil Pesto, thawed
 Kosher salt and freshly ground black pepper
 small basil leaves, for garnish

Directions

1

Fill a large bowl with ice water and set aside.

2

Place eggs in a large pot, fill with water and bring to a boil. Turn off heat and let sit for 10 minutes. Transfer to ice bath, shock for a few minutes, then peel eggs.

3

Slice eggs in half lengthwise, transferring yolks to a medium bowl.

4

Arrange egg white halves on a large platter. Add mayonnaise and pesto to yolks and use a fork to mash smooth. Season with salt and pepper. Spoon or pipe filling into each egg white. Garnish with basil leaves and enjoy.

Pesto Deviled Eggs

Yields24 Servings

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