Deviled eggs may be old fashioned, but I will always have a weakness for them. I’m always experimenting with fillings for these perfect little protein packages. Pesto, mixed with half of the hard-cooked yolks, is pungent and rich. I particularly like the basil-mint version. Serve these as an hors d’oeuvre or as part of a light lunch.
Ingredients
- 6 extra-large eggs
- ⅓ cup pesto, either basil pesto or (preferably) basil-mint (1/2 recipe)
- Salt and freshly ground pepper to taste (optional)
- Nutritional Information
Nutritional analysis per serving (6 servings)
80 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 7 grams protein; 208 milligrams cholesterol; 80 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6
Preparation
- To hard-cook eggs, place in a saucepan, fill with water and bring to a rolling boil over high heat. As soon as water is at a roll, cover tightly and turn off heat. Let stand for 12 minutes. Meanwhile, fill a bowl with ice water. Transfer hard-cooked eggs to ice water and leave until completely cooled. Peel off shells and cut eggs in half lengthwise.
- Remove yolks from eggs. Set aside 3 of them for another use (or discard) and mash the other 3 together with the pesto, either in a mortar and pestle or in a food processor. Pipe, scoop or spoon into the egg whites.
- If desired, season exposed egg whites with salt and pepper. Arrange on a plate or small platter and serve.
30 minutes
Dining and Cooking