Easter Pesto Deviled Eggs
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Quick and delicious deviled eggs with a fresh basil pesto filling, perfect for Easter or any occasion when you need a fast and flavorful appetizer.
00:15:00 total
Serves 4
easy
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Ingredients
- eggs - 4 (hard-boiled)
- fresh basil leaves - 100 g (for pesto)
- extra virgin olive oil - 100 ml (for pesto)
- grated cheese - 130 g (for pesto and topping)
- pecorino cheese - 40 g (for pesto)
- pine nuts - 30 g (for pesto)
- garlic clove - 1 (for pesto)
Instructions
- Cook the eggs: Bring a pot of water to a boil. Cook the eggs for 8 minutes, then transfer them to cold water to stop the cooking process. Peel the eggs once cooled.
- Prepare the pesto: Place basil leaves, olive oil, grated cheese (80 g), pecorino, pine nuts, and garlic clove in a container. Blend with an immersion blender until smooth.
- Make the filling: Cut the peeled eggs in half and remove the yolks. In a bowl, mash the yolks with a fork and mix in the freshly made pesto.
- Fill the egg whites: Fill a piping bag with the yolk-pesto mixture and pipe it into the hollowed egg whites.
- Garnish and serve: Sprinkle the filled eggs with the remaining grated cheese (50 g) and serve immediately.
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