Description
These Pesto Parmesan Deviled Eggs reinvent a classic with vibrant basil pesto and sharp Parmesan. They are perfect for any gathering and an absolute crowd-pleaser.
Ingredients
Scale
- 6 large hard-boiled eggs, cooled and peeled
- 1/4 cup mayonnaise (or more, to taste)
- 2–3 tablespoons basil pesto (store-bought or homemade)
- 2 tablespoons finely grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon red wine vinegar (or lemon juice)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, chopped, for garnish
- Toasted pine nuts, for garnish (optional)
Instructions
- 1. Prepare Eggs: Carefully slice each hard-boiled egg in half lengthwise. Gently scoop out the yolks into a medium bowl, keeping the egg white halves intact.
- 2. Mash Yolks: Mash the yolks with a fork until smooth.
- 3. Mix Filling Base: Add mayonnaise, Dijon mustard, red wine vinegar, salt, and black pepper to the mashed yolks. Mix thoroughly until creamy and well combined.
- 4. Incorporate Flavor: Gently fold in the basil pesto and grated Parmesan cheese until just combined. Taste and adjust seasoning or add more pesto if desired.
- 5. Fill and Garnish: Spoon or pipe the filling into each egg white half. Garnish with chopped fresh basil and toasted pine nuts (if using).
- 6. Chill and Serve: Arrange on a platter, cover tightly, and chill until ready to serve. Best served fresh but can be made up to 24 hours in advance.
- Prep Time: 15 mins
- Cook Time: 12 mins