Pesto Deviled Eggs Recipes

Steps:

• Cut eggs lengthwise in half. Slip out yolks into small bowl; mash with folk.
• Stir mayonnaise and pesto into yolks until smooth and creamy. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
• Just before serving, garnish with basil leaves.

Steps:

• 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.

Steps:

• Steam eggs for about 55 minutes, then let them cool for about 1 1/2 hours. Crack all the eggs.
• Cut the eggs in half long ways, then drop all the yolks into a bowl. Use a fork to mash the yolks. It doesn't have to be perfect at this point, just so that they're small-ish crumbles.
• Add 1/3 cup of water and 1/2 cup of mayonnaise, then stir. Add the pesto, stirring every time you add 2 TBS.
• Evenly distribute the mixed egg yolk and pesto into the center of each egg, then serve.

Steps:

• Spread the pesto in an even layer in an 8-inch nonstick skillet; bring to a gentle simmer over medium-low heat, 1 to 2 minutes. Add the eggs on top of the pesto and season with 1/4 teaspoon salt and a few grinds of pepper; continue to cook until the egg whites are just set and the oil has separated from the pesto, 3 to 4 minutes. Remove from the heat and cover with a tight-fitting lid (or a heatproof plate or a baking sheet). Let sit until the whites are completely set and the yolks are still runny, 1 to 2 minutes.

Steps:

• Toast pine nuts in a small heavy pan over medium heat until nuts are slightly brown and fragrant, about 5-7 minutes.
• Set aside and allow to cool.
• Meanwhile place basil leaves in a heavy duty ziplock bag.
• Zip the bag almost all the way closed, leaving a small opening to allow air to escape.
• Pound the leaves with the smooth side of a meat tenderizer or roll several times with a rolling pin until leaves are bruised, about 2 minutes.
• Place bruised leaves, toasted pine nuts, parmesan cheese, garlic, salt and pepper in a food processor and pulse until a rough paste is formed.
• Then with the motor slowly running, slowly pour the olive oil through the feed tube until all of the ingredients are well combined, scraping the sides of the bowl as necessary.
• Set aside.
• Peel eggs.
• Cut in half, long-ways.
• Gently remove yolks from eggs and place them in a medium bowl.
• Mix yolks, basil pesto and mayo until well combined.
• Spoon or pipe the mixture into the hollowed out egg whites.
• Garnish each egg with a strip of fresh basil leaf, if desired.
• Cover and refrigerate until ready to serve.