Pesto Deviled Eggs

Who doesn’t love deviled eggs.  I personally have a little bit of an obsession with eggs.  I will always say yes to a runny egg on pretty much anything, my favorite breakfast on the go is hard-boiled eggs, and if I’m feeling fancy I’ll make some deviled eggs for a gathering.  On Friday night I made a batch of hard-boiled eggs and I made the end of summer pesto…the dinner choice was obvious.

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I recognize it looks pretty gross, but if you like pesto trust me on this one.

Ingredients:

Measurements are not exact for mayo and pesto, you may need to adjust for consistency and taste.

– 4-6 eggs, hard-boiled and peeled

– 1/4 cup of mayo

– 3 Tbsp pesto

– 1 dash of dried mustard

– 1 tsp cider vinegar

Directions:

1. Cut eggs in half and remove yolk.

2. Mix together yolks, mayo, pesto, dried mustard, and cider vinegar with a fork.

3. Put everything in a ziplock bag, cut a small hole in the corner, and fill centers of egg whites.

4. Sprinkle with a dash of paprika.

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My husband was blown away with the filling process, he thought I was so smart to think of putting the filling in a bag and then squeeze it out.  I let him go on about it for a few minutes before I broke it to him that I did not invent said technique, in fact it’s extremely well-known.

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One thought on “Pesto Deviled Eggs

  1. Pingback: 306/365: National Deviled Egg Day | Eat My Words

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