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.
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.
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.
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.
These pesto deviled eggs can be made ahead of time and stored in the refrigerator for up to 4 to 5 days.
The CREAMIEST Spinach Artichoke Dip to serve at your party is packed with spinach, artichoke and a cheesy, gooey sauce. Better yet, this version is 100% keto approved!See the Recipe