Who doesn’t love deviled eggs?
Delicious and easy to make, these pesto deviled eggs are sure to be a hit at your next party.
Serving them in egg cups, as pictured here, adds an extra bit of style and flair to your table. Each of your guests can have their own cup. Serve them with appetizer forks, which fit perfectly inside the egg and make it easy for your guests to enjoy every last bite.
You can even use the egg cups as place markers by threading a small name tag through a ribbon and tying it around the base.
- 6 large eggs
- 1 cup fresh basil leaves, packed
- ¼ cup freshly grated Parmesan-Reggiano cheese
- 2 tablespoons pine nuts
- 1-1/2 tsp. minced garlic (about 2 cloves)
- ⅓ cup mayonnaise
- salt and pepper to taste
- real bacon bits (for garnish)
- Place eggs in medium saucepan and fill with enough cold water to cover them completely. Turn stove on high and bring to a steady boil. Turn stove off, cover saucepan and set your timer for 14 min. Once eggs are done cooking, drain the water and run the eggs under cold water or place them in an ice bath. If using egg cups: place an egg in an egg cup and remove the top with an egg topper available here. Leave the white in the shell. Alternatively, you can peel the egg and cut off the top with a knife. Remove the yolk and place in a medium bowl. Repeat for all the eggs. If using a traditional preparation: peel the eggs and cut lengthwise, remove the yolks and place in a medium bowl. Mash the yolks.
- In a food processor, add basil leaves and pine nuts and pulse several times. Add the garlic and Parmesan-Reggiano and pulse several times more until the mixture forms a paste.
- Place the pesto in the bowl with the yolks, add mayonnaise and use a mixer to blend until creamy.
- Pipe mixture into your egg whites. Garnish with bacon bits. Keep chilled until ready to serve.