deviled eggs with spinach basil pesto
A yummy deviled egg recipe.
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- SPINACH BASIL PESTO
- 1 1/2 cups baby spinach
- 1 1/2 cups fresh basil
- 1 clove garlic
- 1/3 cup pine nuts
- 1/3 cup grated Parmesan cheese
- 1/2 cup olive oil
- salt and pepper
- 1 teaspoon lemon juice
- EGGS
- 12 large eggs
- 6 tablespoons mayo
- 3 tablespoons spinach basil pesto
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- salt and pepper
- 24 tiny basil pieces
- pine nuts
How To Make deviled eggs with spinach basil pesto
-
Step 1To make the pesto, add spinach, basil, garlic, parmesan, pine nuts, lemon juice, salt, and pepper in a food processor with a chute. Process the ingredients while drizzling in the olive oil. Set aside.
-
Step 2Boil the eggs and let them cool. Cut in half and remove the yolk.
-
Step 3Smash the yolk with a fork and add the remaining ingredients except the basil and pine nuts.
-
Step 4Spoon the yolk mixture into each half of the eggs. Top with basil leaves and pine nuts.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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