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
- 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
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.