- Giselle
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
Ingredients
1 dozen boiled eggs
1/4 cup pesto
juice from 1/2 lemon
salt and pepper to taste
basil for garnishing
Instructions
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!
