21DSD Recipe: Pesto Deviled Eggs

Add some pesto to a classic deviled egg for a flavor-packed snack!

Pesto Deviled Eggs

grain-free • gluten-free • dairy-free • sugar-free

PREP TIME: 10 minutes
SERVINGS: 4

ingredients:

• 8 hard-boiled eggs, peeled
• 1/3 cup Healthy Homemade Mayonnaise
• 1 teaspoon gluten-free Dijon mustard
• 1/8 teaspoon paprika
• 1/4 cup Spinach & Walnut Pesto (see below)

for the Spinach & Walnut Pesto

• 1 cup walnuts
• 6 cloves garlic
• 1 teaspoon sea salt
• 1 cup extra-virgin olive oil
• 2 cups packed fresh basil
• 2 cups packed spinach leaves
• juice of 1/2 lemon

preparation:

Make the pesto: Pulse the walnuts, garlic, salt and olive oil in a food processor for 2 minutes or until well combined. Add the basil, spinach, and lemon juice and process for an additional 3 to 5 minutes or until the mixture is smooth. Store in a glass jar, refrigerated, for up to 2 weeks.

Make the deviled eggs: Cut each hard-boiled egg in half lengthwise and remove the yolks. Place the yolks in a food processor or bowl with the mayonnaise, mustard, and paprika and mix until creamy and completely combined.

Fill one side of a pastry bag or plastic sandwich bag with the yolk-mayonnaise mixture and the other side with the pesto–this will create a swirl effect when piped into the egg whites. If using a sandwich bag, snip about 1/2 inch off the corner of the bag. Using a circular motion, fill the egg whites.

Keep chilled until ready to serve.