What’s an Easter brunch without deviled eggs? I freshen up an ol’ time favorite, adding delicious basil pesto to the filling. You can’t beat this flavor…
Who doesn’t love deviled eggs? They are a staple on Easter – super traditional and super tasty. But why not give them a little pizzazz?
There are so many different ways to infuse flavors into these little guys, but one of my favorites is to bring in a little bit of Spring with fresh, vibrant taste of basil. Using a good quality, store-bought pesto is totally acceptable here. The piquant garlic, pungent parmigiano, and sweet pine nuts blend with the creamy egg yolks in the most amazing way.
You’ll never go back to plain deviled eggs again!
Basil Pesto Deviled Eggs
- 6 large eggs
- ¼ cup plus 1 tablespoon basil pesto
- 1 tsp Lemon juice
- 12 small mint leaves for garnish
- Freshly cracked black pepper
- Place the eggs in a pot of water and place over high heat. When it has reached a good, steady simmer, cover the pot and turn the heat off. Let the eggs sit for 12 minutes. Remove the eggs and place in a bowl of ice water. This step not only cools them down quickly, but shocking them in ice water makes them easier to peel.
- When the eggs have cooled, peel and place on your cutting board. Cut in half lengthwise, and remove the yolks and place in a small bowl. Add the pesto and lemon juice and mash and mix until creamy and smooth. Taste for seasoning. Depending on your pesto, it may need a pinch of salt.
- Use a small spoon to fill the egg whites with the filling. Place on a serving platter and top with a sprig of mint. The eggs can be made several hours ahead of time and refrigerated.