Pesto Parmesan Deviled Eggs (Printable)
Creamy pesto and grated Parmesan fill deviled egg halves for a herby, elegant appetizer ready in under 30 minutes.
# What You Need:
→ Eggs
01 - 6 large eggs
→ Filling
02 - 2 tablespoons basil pesto
03 - 2 tablespoons mayonnaise
04 - 2 tablespoons finely grated Parmesan cheese
05 - 1 teaspoon lemon juice
06 - 1/8 teaspoon black pepper
07 - Salt, to taste
→ Garnish
08 - 1 tablespoon finely grated Parmesan cheese
09 - Fresh basil leaves (optional)
10 - Cracked black pepper (optional)
# How-To:
01 - Arrange eggs in a saucepan and cover completely with cold water. Heat over medium-high to a gentle boil, cover, remove from the heat, and allow eggs to rest for 10 to 12 minutes.
02 - Using tongs, transfer eggs to a bowl of ice water and cool for 5 minutes to halt cooking.
03 - Carefully peel the cooled eggs and slice each in half lengthwise with a sharp knife.
04 - Remove yolks and place in a mixing bowl, arranging egg white halves on a serving platter. Mash yolks thoroughly with a fork.
05 - Add basil pesto, mayonnaise, Parmesan cheese, lemon juice, black pepper, and salt to the mashed yolks. Mix until smooth and creamy.
06 - Spoon or pipe the pesto-Parmesan filling into the hollow centers of each egg white half.
07 - Dust filled eggs with extra Parmesan and cracked black pepper; top with fresh basil leaves if desired. Serve immediately or refrigerate until service.
# Expert Tips:
01 -
- A dollop of pesto and a touch of Parmesan turn classic deviled eggs into something you’ll want to serve at every occasion.
- They’re easy enough for a picnic but pretty enough to impress guests at your next party.
02 -
- If the eggs are too fresh, they’ll be much trickier to peel cleanly, leaving you with cratered deviled eggs.
- I once tried using pre-shredded Parmesan and regretted it—the finely grated stuff melts right into the filling and tastes worlds better.
03 -
- If you overcook the eggs and get that gray ring, a splash of vinegar in the cooking water can help prevent it next time.
- Mix and match herbs in the filling—sometimes I add a sprinkle of chives or dill for a new twist.