Whole 30 Basil Pesto Deviled Eggs
Total time42 min
Prep time20 min
Cook time12 min
4.7(11)
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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
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 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.
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