Pesto Deviled Eggs

These easy pesto deviled eggs make a perfect appetizer for parties and special occasions, including holiday brunch or dinner. With only three ingredients needed, they’re as scrumptious as they are quick to put together!

I don’t like wasting food, and my guys can be picky about eating the same leftovers day after day.

This includes after holidays where I have an abundance of certain things. Like now right after Easter when I still have several dozen hard boiled eggs to use up.

In addition to things like egg salad, a delicious deviled egg recipe is a great way to reinvent leftover hard boiled eggs.

While we traditionally serve them Southern style with a briny mustard filling, these pesto deviled eggs are a tasty new spin on an old favorite.

Ingredients Needed

Another reason I love this leftover recipe?

It’s got a super short ingredients list. Only 3!

You’ll need:

• Hard Boiled Eggs – Peeled, and if not using leftover hardboiled eggs, make sure your boiled eggs have completely cooled before beginning.
• Mayonnaise – Traditional mayonnaise, NOT miracle whip
• Pesto – You want a basil pesto for this recipe, but a sundried tomato basil pesto will also work.

Once you’ve gathered you’re ingredients you’re ready to get started.

How To Make

It couldn’t be any easier to whip up this three ingredient recipe for deviled eggs with pesto.

Start by cutting your peeled & cooled eggs in half, lengthwise. Then pop the yolks out and transfer them to a mixing bowl.

Transfer the yolks to a serving dish, arranging them cup side up.

Using a sturdy fork, smash the yolks until they’re mostly smooth with no visible chunks remaining.

Add both the mayonnaise and pesto to the yolks, and stir everything together until evenly combined.

Spoon, or pipe, the egg yolk mixture evenly out into the hollows of the halved egg whites.

Serve & enjoy!

How To Pipe Filling Into Deviled Eggs

While spooning filling into deviled eggs is quick and easy, it can often be messy. Piping it in is just as easy, but makes for a much prettier presentation.

You can add a decorating tip to the bottom of a pastry bag, followed by the filling. Twist it closed, then gently squeeze filling into the eggs.

Don’t have a pastry bag? Use a gallon sized ziplocking bag instead.

Fold the edges down and add all of the filling to the bag. Pull the edges back up, twisting to close, and squeeze the filling down into one corner of the bag.

Using kitchen sheers, snip off a bit of the corner- not too much though, so that you can control the flow.

Gently apply pressure and squeeze until all the eggs have been filled.

Storing

Leftover deviled eggs can be stored in an airtight container in the refrigerator for up to 5 days.

I do not recommend trying to freeze pesto deviled eggs.

Can These Be Made Ahead Of Time?

These can be made up to one day ahead of time.

Store then in an airtight container in the refrigerator until ready to serve.

Be careful when transferring them to and from the refrigerator so they don’t get knocked around.

Tips & Tricks

• Make sure you’ve allowed your peeled hard boiled egg to cool completely before preparing the recipe.
• Depending on the size of crowd you’re serving, this recipe can easily be halved or doubled.
• If you like your deviled eggs presented with a garnish on top, sprinkle them with some freshly grated Parmesan cheese just before serving.

Other Recipes That Use Leftover Hard Boiled Eggs

These deviled eggs with pesto are the perfect way to transform extra hard boiled eggs.

The quick & easy finger food is so tasty it’s bound to be your new go to for parties & potlucks!

Looking for other ways to use up extra hard boiled eggs?

Try these:

• Hard Boiled Egg BLT Bites
• Classic Southern Deviled Eggs
• Dill Pickle Egg Salad
• Deviled Egg Potato Salad
• Curried Egg Salad

If you’ve tried these PESTO DEVILED EGGS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

recipe adapted from Love Bakes Good Cakes