Pesto Filled Deviled Eggs Food

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PESTO DEVILED EGGS



Pesto Deviled Eggs image

Add pesto to mayo and egg yolk for a delicious spin on the classic deviled egg recipe.

Provided by By Brooke Lark

Categories     Appetizer

Time 15m

Yield 24

Number Of Ingredients 4

12 hardboiled eggs, peeled
1/4 cup mayonnaise
2 tablespoons basil pesto
1 tablespoon fresh basil leaves or parsley leaves, chopped

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.

Nutrition Facts : ServingSize 1 Serving

PESTO-FILLED DEVILED EGGS



Pesto-Filled Deviled Eggs image

Deviled eggs may be old fashioned, but I will always have a weakness for them. I'm always experimenting with fillings for these perfect little protein packages. Pesto, mixed with half of the hard-cooked yolks, is pungent and rich. I particularly like the basil-mint version. Serve these as an hors d'oeuvre or as part of a light lunch.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, appetizer, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 3

6 extra-large eggs
1/3 cup pesto, either basil pesto or (preferably) basil-mint (1/2 recipe)
Salt and freshly ground pepper to taste (optional)

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.

Nutrition Facts : @context http, Calories 80, UnsaturatedFat 3 grams, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 80 milligrams, Sugar 0 grams, TransFat 0 grams

PESTO DEVILED EGGS



Pesto Deviled Eggs image

These are awesome deviled eggs! My mom came up with the idea to add Pesto, and I played around with it to see how it worked. It turned out great, I make it all the time and usually it's devoured within a few days. I always make a lot, so you might want to split it in half, or maybe even in quarters.

Provided by Star_Seeker

Categories     European

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 4

2 dozen eggs
1/3 cup water
1/2 cup mayonnaise
6 -8 tablespoons basil pesto

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.

Nutrition Facts : Calories 131.1, Fat 8.5, SaturatedFat 2.8, Cholesterol 327.4, Sodium 126.9, Carbohydrate 1.7, Fiber 0.8, Sugar 0.4, Protein 11.6

PESTO FRIED EGGS



Pesto Fried Eggs image

Cooking eggs in pesto is a great alternative to frying in butter and an easy way to enhance their flavor. When the pesto is heated, the oil separates from the rest of the ingredients and gives your eggs crispy, fried edges. While this dish is delicious on its own, try serving the eggs with sliced fresh tomatoes and mozzarella for a take on Caprese salad or on toasted sourdough bread for a quick meal.

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 1 serving

Number Of Ingredients 3

1/4 cup store-bought or homemade pesto
2 large eggs
Kosher salt and freshly ground black pepper

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.

PESTO DEVILED EGGS



Pesto Deviled Eggs image

As a chicken farmer, we are always looking for new and different recipes for devilled eggs. This one came from Out of the Frying Pan. It's really good!

Provided by Penny Stettinius

Categories     Brunch

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

12 eggs, hard boiled
2 cups fresh basil leaves (loosely packed)
1/4 cup pine nuts
1/4 cup parmesan cheese, finely grated
2 garlic cloves
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 cup olive oil
6 tablespoons mayonnaise

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.

Nutrition Facts : Calories 345.2, Fat 29, SaturatedFat 6.1, Cholesterol 430.5, Sodium 406.2, Carbohydrate 6.2, Fiber 0.8, Sugar 2, Protein 15.5

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