Pesto Parmesan Deviled Eggs (Printable)
Herby pesto and nutty Parmesan meld with creamy yolks for a bright, party-ready bite.
# What You'll Need:
→ Eggs
01 - 6 large eggs
→ Filling
02 - 2 tablespoons basil pesto
03 - 2 tablespoons mayonnaise
04 - 2 tablespoons finely grated Parmesan cheese
05 - 1 teaspoon lemon juice
06 - 1/8 teaspoon ground black pepper
07 - Salt, to taste
→ Garnish
08 - 1 tablespoon finely grated Parmesan cheese
09 - Fresh basil leaves (optional)
10 - Cracked black pepper (optional)
# How To Make:
01 - Arrange eggs in a saucepan, cover with cold water, and bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 10 to 12 minutes.
02 - Using a slotted spoon, transfer eggs into a bowl filled with ice water and allow them to chill for 5 minutes to stop the cooking process.
03 - Peel each egg carefully and slice in half lengthwise, arranging the whites cut-side up on a serving platter.
04 - Gently scoop out yolks and place into a mixing bowl. Using a fork, mash yolks until smooth and fine.
05 - Combine mashed yolks with basil pesto, mayonnaise, Parmesan cheese, lemon juice, black pepper, and salt. Mix thoroughly until smooth and creamy.
06 - Using a spoon or piping bag, distribute the filling evenly into each egg white half.
07 - Sprinkle filled eggs with additional finely grated Parmesan and cracked black pepper. Garnish with fresh basil leaves if desired.
08 - Serve immediately, or cover and refrigerate until ready to enjoy.
# Expert Tips:
01 -
- This version tastes like you secretly snuck a caprese salad into your favorite party snack.
- It became my go-to because the filling is outrageously creamy without being heavy.
02 -
- If you try peeling eggs before they are cool, the whites can tear and ruin the presentation.
- Switching to homemade pesto once made these eggs taste like a garden party—even in the depths of winter.
03 -
- Don't skip the ice bath or the eggs will be tougher to peel and lose that pristine look.
- Grating the Parmesan just before mixing in makes the flavor more vivid and keeps the filling silky smooth.