The Recipes

Pesto Deviled Eggs

I headed to a BBQ today, and I can't help it - give me an excuse to make any variation on a deviled egg and I'm on board.  As a general rule of thumb, I like to use grated onion and Worstershire in just about every recipe for these, but today I went Italian with the pesto that I had on hand.

If you're running short on time, this is also the exact time when you can take some help from the store and buy a container of pesto; of course, I love to make mine.  The recipe here should guide you depending on the size of the group, but you can easily make one or two at home just for you.  No reason to wait around for a party if you don't want to!


Pesto Deviled Eggs


- Eggs

- splash white wine vinegar

- 1 T. pesto per egg

- 1/2 tsp. Dijon mustard per egg

- a few pieces of chopped sun-dried tomatoes per egg

- salt

- pepper

Place the eggs in a pot and cover them with water.  Bring the pot to a boil, add the vinegar, then cover and remove from the heat.  Let the pot sit for 10 minutes.  Remove the eggs to chill in the refrigerator.

Peel the eggs and cut them in half.  Scoop out the yolks into a small bowl.  Whisk the yolks together with the Dijon and pesto.  Season with salt and pepper - go easy on the salt, as your pesto is already a little bit salty.

Lay the egg whites on a plate.  Season each one lightly with salt.  Put the yolk mixture into a plastic bag, working it to one corner.  Snip a small corner and, squeezing from the top, pipe the filling back into the eggs.  Garnish each one with the sun-dried tomatoes.