Pesto Deviled Eggs

Pesto Deviled Eggs |

Have you ever wondered why deviled eggs are called deviled eggs? 

They actually got their name because the filling originally included something hot or spicy.  Nowadays, you can find them filled with anything you could imagine.  I think they should be called one of the best things ever.  It is surprising that I haven’t shared more recipes for them.   I probably consumed five hundred deviled eggs when I was pregnant.  Seriously, if I have not mentioned it before, I have a weakness for them.  My Avocado Deviled Eggs have been a popular favorite on Mother Thyme.  I have a traditional recipe for them in Holiday Thyme and a summer picnic wouldn’t be complete without deviled eggs which I have a recipe for coming up in Summer Thyme.

Pesto Deviled Eggs |

These Pesto Deviled Eggs combine to of my favorites, basil pesto and of course hard boiled eggs.  Unlike my Avocado Deviled Eggs where I don’t use the yolk, I don’t waste the yolk in these and combine the yolks with a fresh basil pesto paste and a touch of light mayonnaise to add some creaminess.  The combination of pesto and the eggs is out of this world.  And wait until you see what I whipped up next week that you can make with the hard boiled eggs you have leftover from Easter.  Let’s just say it is very similar to this recipe.

Whether you are hosting Easter brunch or looking for a simple appetizer to whip up, these are always a hit.  Just don’t get me around a plate of these, or they’ll be gone in a flash.


Pesto Deviled Eggs

  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 29 minutes
  • Yield: 1 dozen deviled eggs


  • 6 large eggs
  • 1 cup packed fresh basil leaves
  • 2 tablespoons walnuts
  • 2 tablespoons grated Parmesan cheese
  • 1 garlic clove
  • 1/3 cup light mayonnaise


  1. Place eggs in a medium pot covered in cold water. Bring water to a steady boil. Cover and turn off heat and let sit for 14 minutes. Drain and rinse under cold water and peel eggs. Cut eggs lengthwise, remove yolks and place in a medium bowl and mash.
  2. In a food processor add basil leaves, walnuts, Parmesan cheese and garlic. Blend until mixture balls up and forms a paste.
  3. Place pesto mixture in the bowl with egg yolks and add in mayonnaise. Stir until creamy.
  4. Pipe or spoon mixture into the center of egg whites. Chill until ready to serve.

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More favorites ~
Pesto and Cream Cheese Stuffed Cherry Tomatoes
Buffalo Chicken Deviled Eggs ~ Baked by Rachel
Bacon and Deviled Eggs ~ Taste and Tell

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