Low FODMAP Basil Pesto Deviled Eggs
Deviled eggs get a vibrant Italian makeover here, with a silky pesto filling that's as gorgeous to look at as it is to eat. The yolks are blended with fresh basil, pine nuts, finely grated Parmesan, and mayonnaise into a smooth, uniformly green filling that pipes beautifully into every egg white half. One of the trickiest parts of keeping this style of recipe gut-friendly is the garlic — and that's handled by using garlic-infused oil, which delivers all the savory depth without the fructans that cause problems. There's no onion, no wheat, and no high-FODMAP sneaky ingredients hiding in the mix, just clean, whole-food components in portions that work. A squeeze of fresh lemon juice brightens everything up and keeps the basil color vivid. This recipe makes 12 deviled egg halves, so it's a solid option for a gathering where you want something impressive that everyone at the table can actually enjoy. Serve them straight away or refrigerate for up to four hours — they hold up beautifully and disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the eggs
- 6 large eggs
For the pesto filling
- 1 cup fresh basil leaves, loosely packed
- 2 tbsp pine nuts
- 2 tbsp garlic-infused oil
- 2 tbsp finely grated parmesan cheese
- 3 tbsp mayonnaise
- 1 tsp fresh lemon juice
- ¼ tsp fine salt, plus more to taste
- ⅛ tsp black pepper
For serving
- fresh basil leaves, for garnish (optional)
- pine nuts, for garnish (optional)
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let stand for 10 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for at least 5 minutes, until the shells feel cold to the touch. Peel the eggs under running water.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!