Pesto Deviled Eggs

When I was a kid I used to loath hard boiled eggs. On Easter, I hunted them, then threw them away or never ate them. I didn't even really like deviled eggs and didn't until just a few years ago. That was mostly because I'm not a mayonnaise fan and always felt like deviled eggs were overflowing with mayo. Then I discovered, you don't actually HAVE to put mayo in the recipe!

In fact, you can make some pretty tasty deviled eggs without mayonnaise. Like these pesto deviled eggs that are always a hit at parties and gatherings. Completely mayo free and still just as creamy and delicious!

Pesto Deviled Eggs


  • 1 dozen boiled eggs

  • 1/4 cup pesto

  • juice from 1/2 lemon

  • salt and pepper to taste

  • basil for garnishing


  • Steam or boil your eggs then peel and chill before handling.

  • Once chilled, peel, slice and pop the egg yolks into a mixing bowl.

  • Add the pesto to the egg yolks then mash and stir until well combined.

  • You can also do this step in a food processor.

  • Scoop into a small zip lock bag then cut a hole in the end of the bag.

  • Squeeze the yolk mixture out through the whole into each egg white.

  • Garnish with chopped basil and enjoy!

A perfect dish to make for an Easter gathering!

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