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.
Ice bath
Transfer the eggs to an ice bath and leave until completely cooled.
Prepare the eggs
Peel off shells and cut eggs in half lengthwise.
Separate the yolks
Remove the yolks and place in a small bowl.
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.
Fill the eggs
Scoop or pipe into the egg whites.
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 
A squeeze of lemon right before serving keeps the pesto from going dark on the tray. Set these out next to a mayo version at a family get-together and they went first. Olive oil gives the filling a density mayo can't, and I think that registers even if people can't name it.
Jordan, the lemon step is something I skip and I'm always annoyed at myself when the green starts going dull. And the side-by-side with mayo is the only real test. Glad these won.
Used homemade pesto the first time and nailed the salt, switched to store-bought for batch two and it came out way too salty. Worth tasting before you pipe. The olive oil base holds clean at room temp in a way mayo never would. I'd pull the oil back slightly next time, just for more body.
The creaminess is entirely the olive oil. don't cheap out on it.
make double, kids find these before you're done plating
Heather, I've started hiding half the tray before I call anyone in. Mine disappear before the paprika even goes on.
My grandmother made deviled eggs at every holiday, heavy on the paprika. Always first thing gone. This takes me back to that table.
The paprika is not decorative on these. I go heavy too, same as your grandmother. First thing gone is the only acceptable outcome.
Making these tonight but only have sun-dried tomato pesto. Will that work or does the basil version actually matter here?
Sun-dried tomato works, and the filling actually comes out richer. Less of that sharp herby hit from straight basil pesto. I tried it after a reader swapped half her basil pesto for it and loved it.
batch five. switched to a piping bag. no mess.
Marcus, five batches. I use a real piping bag too, wide star tip. The filling is slick enough from the olive oil that it pipes without any fight.
Pesto and olive oil sounds too simple but it's exactly right. Every other version I've had tastes more like mayo with flavoring, and this is the first time the base ingredient actually carries it. Not five stars because I'm still figuring out my hard boil timing, but the filling itself is better than anything else I've made in this category.
Hard boil timing is its own project. Cold water, bring to a boil, 12 minutes, then ice bath right away. Clean yolk, easy peel.
Scaled to three dozen for the week and found the filling holds way cleaner if you store it separate and pipe right before. The whites stay firm, pesto flavor stays bright (no greening either, which I was worried about). Adds two minutes but worth it when you're prepping more than a day out.
Three dozen is ambitious. I keep mine the same way, filling separate, and piping right before. The greening was my biggest concern too, Kim, basil oxidizes faster than people expect.
Never made deviled eggs before and picked this one to start. Skipping the mayo and just using pesto and olive oil sounded weird to me but the filling actually stayed creamy through an entire cookout. Four stars because I fumbled the peeling and a few halves fell apart, but that's on me, not the recipe.
No-mayo filling holds better at room temp, always has. Crack them all over on the counter, peel under cold running water. Way less fumbling.
Batch four of these this summer and I just switched to a Rao's pesto and the difference is noticeable (fresher, less heavy than the store brand I was using before). The no-mayo filling held up for three hours at my sister's pool party last weekend without turning watery or separating, which regular deviled eggs cannot claim. These are in permanent summer rotation now.
Rao's is my answer every time someone asks what brand. The fat content holds at room temp and doesn't go oily once it warms up, which is what got you through three hours at that party. Budget pesto would've broken by hour one.
I've made a lot of deviled egg variations and most of them are just mayo dressed up differently. Going all-in on pesto with no mayo at all changes the whole character of the filling, lighter but still creamy and it actually tastes like something. These are the only ones I bring to things now.
Mayo would've killed the pesto flavor. The olive oil is what keeps it creamy without diluting it.
Brought these to a graduation party last weekend and made two dozen. I mentioned to one person they were keto and she looked skeptical, but fifteen minutes later she found me in the kitchen to ask what I put in the filling because she'd never had deviled eggs that creamy without being heavy. Told her it's just pesto and olive oil, no mayo, and she genuinely didn't believe me. I've made the mayo version for years and this actually holds its texture better on a table for two hours, which matters when you're setting up food before guests arrive. Already planning a double batch for the next thing I have to bring something to.
The skeptic finding you in the kitchen is the whole thing. And the two hour hold really does matter, mayo-based ones start to pool and separate on a table. These just sit there.
I've never made deviled eggs without mayo and I almost didn't try this one. The pesto filling is creamier than my old version and none of that watery mess after sitting out. Completely converted.
The almost-didn't-try ones always convert hardest. Glad you went for it.
Doubled the batch on Sunday and these are still holding strong on Thursday, which has never once happened with regular deviled eggs. The no-mayo thing is the key and I feel like I've been doing deviled eggs wrong my whole life. Permanent Sunday meal prep item.
Thursday is the longest I've heard. Mine never make it past Tuesday but I'm also not doubling.