Deviled eggs are easy to make and so delicious. The basil pesto adds such a fresh flavour! Deviled eggs are very popular around Easter time in Romania. Usually if I have leftover dyed eggs after the Easter holidays (dyeing eggs is one of the most popular traditions in Romania), I always make deviled eggs. Since Easter is just around the corner, maybe you’ll find this appetizer a pleasant and tasty addition to your Good Friday menu.
Time: 15 min, Prep: 15 min.
Servings: 8
Ingredients:
- 8 hard-boiled eggs
- 3 Tbsp mayonnaise
- 3 Tbsp Pesto sauce
- 1 tsp Dijon mustard
- Salt and pepper
Directions:
Shell the eggs and cut them in half lengthways. Remove the yolks and use a fork to mash them.
Add mayonnaise, pesto and Dijon mustard, blending until smooth. Season with salt and pepper to taste.
Using a piping bag or a spoon, fill the hollow of the egg whites with the egg yolk and pesto mixture.
Garnish each egg with a strip of fresh basil leaf. I didn’t have fresh basil so I just used some fresh dill.
OK, this was supposed to look like an Easter bunny but according to hubby it’s not the best looking bunny : )))
Roxy,
I think 3 Tbsp Pesto Sauce is too much…unless the sauce I got was a concentrated one… I put 1 Tbsp of pesto sauce and it was already taken over the whole egg flavor. I am not sure if “3” is a typo or maybe my sauce was waaaaay to strong but 1 Tbsp was right at the border of being too much :). Other than that the eggs came out pretty good! 🙂
Hi Kiki 🙂
I enjoyed the pesto flavour when I made these… I guess it depends on everyone’s taste and as you said, maybe yours was more concentrated. I’m glad you adjusted the recipe and they came out good for you too :). All recipes turn out better when you add your personal touch 😉