Pesto Deviled Eggs
6
Servings
211
Calories
20g
Fat
7.6g
Protein
0.3g
Net Carbs
Pesto Deviled Eggs Ingredients
- 6 large eggs
- ½ cup pesto
- 2 tablespoons olive oil
Pesto Deviled Eggs Directions
- To 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.
- For the stovetop method, place eggs in a saucepan and fill with water and bring to a boil over high 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.
- Peel off shells and cut eggs in half lengthwise.
- Remove the yolks and place in a small bowl.
- 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.