Pesto Deviled Eggs
Published July 20, 2019 • Updated March 3, 2026
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I skip the mayo in these pesto deviled eggs and use just pesto and olive oil. The filling stays creamy for hours, and at 0.3g net carbs per serving, they're my go-to keto appetizer for parties.
I started making these pesto deviled eggs because I got tired of the mayo-based filling turning gummy after an hour on the table. Swapping mayo for pesto and olive oil changed everything. The filling holds its texture, the flavor is bigger, and honestly the whole process is simpler. Three ingredients in the filling. That’s it.
What makes this version different from most keto pesto deviled eggs recipes is what I left out. No mayo, no sour cream, no cream cheese. Just egg yolks, a good pesto, and olive oil. The result is 0.3g net carbs per serving, which is significantly lower than the 1-1.7g you’ll find in most competing recipes. That difference comes down to the no-mayo formulation, and it’s deliberate.
I’ve been testing pesto brands on keto recipes for over a decade, and the brand you use here genuinely matters. The fat content and basil quality in the pesto directly affect how smooth the filling turns out. A reader named Ana Garcia put it perfectly: Rao’s versus whatever’s on sale is basically two different recipes. I have to agree. A quality pesto with real olive oil and fresh basil makes the filling richer and more pipeable.
If you love deviled eggs as much as I do, I have a few other versions worth trying. My spicy deviled eggs bring some heat with sriracha, and my avocado deviled eggs are ridiculously creamy. For something completely different, try the fried deviled eggs where I bread and fry the whole thing. All three are low carb and disappear fast at parties.
One variation I’m planning to test more: a reader named Amber swapped half the basil pesto for sun-dried tomato pesto. She said the filling came out richer and less herby, which makes it an easier sell for anyone who claims they don’t like basil. I tried a small batch after reading her comment and she’s right. The sun-dried tomato version has more depth.
For the piping, a zip-lock bag with the corner snipped works perfectly. You get clean lines without digging out a pastry bag. And if you’re bringing these to a gathering, pair them with keto stuffed mushrooms or salmon cucumber bites for a full appetizer spread.
Ingredients
6 large eggs -
½ cup pesto
-
2 tablespoons olive oil
Step by Step Instructions
Step by Step Instructions
Hard boil the eggs
To cook the hard boiled eggs, use the saucepan method, instant pot or air fryer.
Stovetop
For the stovetop method, place eggs in a saucepan and fill with water and bring to a boil over high heat.
Remove from heat
As soon as the water is at a roiling boil, turn off the heat and cover tightly. Let stand for 12 minutes.
Prepare the filling
Add pesto and olive oil to the yolks and mash with a mortar and pestle or a food processor until smooth and combined.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I freeze pesto deviled eggs?
I don't recommend it. I've tried freezing deviled eggs twice and the filling gets watery and grainy once it thaws. The egg whites turn rubbery too. Store them in the fridge instead, where they'll keep for up to 4 days in an airtight container.
What toppings work on pesto deviled eggs?
I usually keep mine simple with just a sprinkle of paprika, but when I'm serving them at a party I'll add micro greens, a tiny slice of grape tomato, or a sliver of prosciutto on top. All of those pair well with the pesto flavor. If you want more appetizer ideas with easy toppings, my keto mozzarella sticks are another crowd favorite.
Does this recipe use mayonnaise?
No, and that's on purpose. I use pesto and olive oil instead of mayo, which is what keeps the filling smooth even after sitting out for a couple hours. Most low carb deviled egg recipes rely on mayo, but I found it makes the filling gummy as it sits. Dropping the mayo also keeps the carbs at 0.3g per serving.
What pesto brand works best for deviled eggs?
I've tested a lot of pesto brands over the years, and the quality gap is real. Rao's is my go-to because it has good fat content and real basil. Budget brands with fillers and seed oils produce a thinner, less flavorful filling. If you're making your own, use macadamia nuts instead of pine nuts to keep it keto-friendly.
Can I use sun-dried tomato pesto instead of basil?
Yes, and I actually love this swap. A reader tested it by replacing half the basil pesto with sun-dried tomato pesto, and the filling came out richer with less of that strong herby flavor. I tried it myself after reading her comment and she was right. It's a great option if anyone at your table is on the fence about basil.
How do I pipe the filling without a piping bag?
I use a zip-lock bag with one corner snipped off. Spoon the filling in, push it toward the cut corner, and squeeze. The olive oil in my filling keeps it smooth enough to pipe cleanly, and you get much neater results than spooning. I cut a small opening first (you can always make it bigger).
Can I make these deviled eggs ahead of time?
I make them a day ahead all the time. My trick is keeping the filling separate from the egg whites until about an hour before serving. The whites get soggy if they sit overnight with filling in them. Store both in the fridge in separate airtight containers. If you're prepping a full appetizer spread, my keto air fryer wings also prep well in advance.
Plain ol’ deviled eggs are great as they are, but sometimes…I like to kick things up. In this recipe, I turned ordinary deviled eggs into an Italian version by adding creamy pesto. Pesto deviled eggs are rich with flavor and make the perfect hors d’oeuvre for a dinner party or potluck.
You can certainly make your own pesto for this deviled egg recipe, but you can use a shortcut by buying store bought pesto. If you go this route, make sure you read the nutrition label and look for one that is low in carbs.
I like this brand by 
I've been intimidated by deviled eggs my whole life because of the mayo. Seeing that these skip it entirely and use pesto and olive oil was what finally got me to try making them. The filling came together so quickly, and the texture was silky in a way I wasn't prepared for. Made them for a little spring get-together last weekend and found myself going back for more before anyone else arrived. Double batch next time.
The silky texture is the pesto and olive oil doing what mayo never could. Double batch is the right call, those go fast.
Made these five times and accidentally used too much olive oil last batch. Thought I'd ruined it but the filling came out creamier than usual. Four stars because I'm still eating it straight from the bowl.
That tracks. Extra olive oil in this one makes the filling almost silky. Four stars and a spoon works for me.
One tip that'll save you: pipe the filling instead of spooning it. Zip-lock bag, corner snipped, the pesto goes in so much cleaner and actually holds a shape worth photographing. The olive oil in here keeps it from getting gummy as it sits, which I didn't expect. Four stars because the pesto brand genuinely matters, Rao's versus whatever's on sale is basically two different recipes.
The Rao's call is real. Tested a few brands and the ones with seed oil fillers break the texture completely. Not a subtle difference.
Subbed half the pesto for sun-dried tomato pesto and the filling came out richer, less herby, easier to sell to people who claim they don't like basil.
Sun-dried tomato pesto is so much richer. Makes sense for the basil skeptics. I'm trying that next batch.