Pesto Deviled Eggs
by KetoFocus.com
Nutrition Facts
6
Servings
211
Calories
20g
Fat
7.6g
Protein
0.3g
Net Carbs
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!
Pesto Deviled Eggs Ingredients
- 6 large eggs
- ½ cup pesto
- 2 tablespoons olive oil
Pesto Deviled Eggs Directions
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1To cook the hard boiled eggs, use the saucepan method, instant pot or air fryer. See below for making hard boiled eggs in an instant pot or air fryer.
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2For the stovetop method, place eggs in a saucepan and fill with water and bring to a boil over high heat.
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3As soon as the water is at a roiling boil, turn off the heat and cover tightly. Let stand for 12 minutes.
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4Transfer the eggs to an ice bath and leave until completely cooled.
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5Peel off shells and cut eggs in half lengthwise.
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6Remove the yolks and place in a small bowl.
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7Add pesto and olive oil to the yolks and mash with a mortar and pestle or a food processor until smooth and combined.
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8Scoop or pipe into the egg whites.
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.
