Pesto Deviled Eggs
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
Hard boil the eggs
To cook the hard boiled eggs, use the saucepan method, instant pot or air fryer.
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.
Transfer the eggs to an ice bath and leave until completely cooled.
Prepare the eggs
Peel off shells and cut eggs in half lengthwise.
Find 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.
Scoop or pipe into the egg whites.