Pesto Deviled Eggs

Give traditional deviled eggs an Italian twist by stirring vibrant Armanino Basil Pesto into the yolk mixture. (You may never eat regular deviled eggs again.)


  •  12 large eggs
  •  ⅓ cup mayonnaise
  •  ½ cup Armanino Basil Pesto, thawed
  •  kosher salt and freshly ground black pepper
  •  small basil leaves, for garnish


  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.
24 servings
Prep Time
10 minutes
Cook Time
15 minutes

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