Pesto Deviled Eggs
Pesto Deviled Eggs
Inspired by our bestie, Pete Dunay!
Party size makes 12
Ingredients:
- 12 large eggs
- 6 tablespoons Besto (nut-free pesto)
- 4 tablespoons mayonnaise (or Greek yogurt for a lighter version)
- 2 teaspoons Dijon mustard (optional)
- Salt and pepper, to taste
For Plating & Garnish:
- 2 tablespoons mayonnaise (for sauce base)
- A splash of water (to thin mayo)
- Basil oil (use a spoon to get the oil separated on top in your Besto jar)
- Fresh basil leaves
- Toasted baguette slices
Directions:
1. Boil the Eggs: Place eggs in a pot and cover with cold water. Bring to a boil, turn off heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath until cool. Peel carefully.
2. Make the Filling: Slice eggs in half lengthwise and remove yolks. In a bowl, mash yolks with a fork, then mix in Besto, mayo, and mustard (if using). Season with salt and pepper to taste.
3. Fill the Eggs: Spoon or pipe the filling back into the egg whites.
4. Plating & Garnish: In a small bowl, mix 2 tablespoons mayo with a splash of water until smooth and pourable. Spread the thinned mayo sauce on the bottom of your serving plate. Add creative touches of basil oil around the plate. Arrange deviled eggs gently on top of the sauce.
5. Serve: Garnish each egg with a fresh basil leaf, Serrano pepper, or topping of your choice. Serve with toasted baguette slices.