Pesto Deviled Eggs

Name: Pesto Deviled Eggs
Prep time: 5 min
Cook time: 20 min
Yield: 6
Cuisine: Italian
Ingredients: 6 large eggs; ½ cup pesto; 2 tablespoons olive oil

by KetoFocus.com

4.9 Stars (16 Reviews)

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Deviled eggs are a popular keto appetizer. Pesto deviled eggs elevate the flavor of traditional eggs. You better make two dozen because these devils will disappear fast!

keto pesto deviled eggs on a circular plate

25 Mins

Nutrition Facts

Servings

211

Calories

20g

Fat

7.6g

Protein

0.3g

Net Carb

Total Carbs

Pesto Deviled Eggs Ingredients

6 large eggs
½ cup pesto
2 tablespoons olive oil

Pesto Deviled Eggs Directions

STEP

1

Hard boil the eggs

To cook the hard boiled eggs, use the saucepan method, instant pot or air fryer.
STEP

2

Stovetop

For the stovetop method, place eggs in a saucepan and fill with water and bring to a boil over high heat.
STEP

3

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.
STEP

4

Ice bath

Transfer the eggs to an ice bath and leave until completely cooled.
STEP

5

Prepare the eggs

Peel off shells and cut eggs in half lengthwise.
STEP

6

Find the yolks

Remove the yolks and place in a small bowl.
STEP

7

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.
STEP

8

Apply it

Scoop or pipe into the egg whites.

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Low Carb Pesto Deviled Eggs

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.

How To Make Hard Boiled Eggs In The Air Fryer

I use my air fryer to cook hard boiled eggs when I don’t want to heat up the house by using the stovetop. Also, I don’t like to babysit the eggs by watching for the water to boil or waiting to pull them out of the water in exactly 12 minutes. With the air fryer, you set the eggs in the basket or on a trivet, set the temperature to 260 degrees and set the timer for 16 to 20 minutes (depending on your air fryer). Then you walk away.

How To Make Hard Boiled Eggs In The Instant Pot

To hardboil eggs in the instant pot, place eggs on the steamer rack and fill with 1 cup of water. Cover and set the valve to sealing. Cook on manual high pressure for 5 minutes. Vent the valve to release the pressure manually once the timer goes off. Once the instant pot is done steaming, open up the pot and transfer the eggs to an ice bath to cool.

Choosing Your Pesto

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 Mezzetta. It has 1 gram of carb per serving and 1 gram of fiber, so it is zero net carbs. It doesn’t contain any strange fillers like some store bought products can contain.

Make Ahead Recipe

These pesto deviled eggs can be made ahead of time and stored in the refrigerator for up to 4 to 5 days.

Pesto Deviled Eggs: FAQS

Can I use store-bought pesto for my deviled eggs?

Absolutely! Store-bought pesto works perfectly for this recipe and saves you time. Just make sure to choose a quality brand for the best flavor.

What can I substitute for olive oil in the pesto deviled eggs?

You can substitute olive oil with avocado oil or even a mild-flavored vegetable oil. Just keep in mind that it may slightly alter the taste.

How should I store leftover pesto deviled eggs?

Store any leftover deviled eggs in an airtight container in the refrigerator. They should be good for up to 2 days, but they're best enjoyed fresh!

Are these pesto deviled eggs suitable for a keto diet?

Yes! These pesto deviled eggs are a great keto-friendly appetizer, as they are low in carbs and high in healthy fats.

Can I make these deviled eggs ahead of time?

Yes, you can prepare the deviled eggs a day in advance. Just keep the filling separate from the egg whites until you're ready to serve to prevent them from getting soggy.

Nutritional information & Macros

Amount Per Serving
Calories	211
Fat	20g
Protein	7.6g
Total Carbs	1g
Net Carbs	0.3g

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