Pesto Deviled Eggs

Name: Pesto Deviled Eggs
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 24
Cuisine: American
Ingredients: 2 Tbsps basil pesto; 1 Tbsp fresh basil leaves or parsley leaves, chopped; 12 hardboiled eggs, peeled; 59 milliliters mayonnaise

Pesto Deviled Eggs might be just the hor d'oeuvre you are searching for. This recipe serves 24. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 60 calories, 3g of protein, and 5g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up basil pesto, parsley leaves, mayonnaise, and a few other things to make it today. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Cut eggs lengthwise in half. Slip out yolks into small bowl; mash with folk.

Ingredients you will need

Egg Yolk

Egg

Equipment you will use

Bowl

Stir mayonnaise and pesto into yolks until smooth and creamy. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Ingredients you will need

Mayonnaise