Description
A fun and whimsical twist on classic deviled eggs, featuring creamy pesto filling and playful candy eyes.
Ingredients
Scale
- 6 large eggs
- 1/4 cup homemade or store-bought basil pesto
- 1/4 cup high-quality mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Candy eyes for decoration
Instructions
- Boil the Eggs: Place eggs in a pot and cover with cold water. Bring to a gentle boil, then cover and remove from heat. Let sit for about 12 minutes, then cool in ice water.
- Prepare the Pesto: If making homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil until smooth. Adjust seasoning to taste.
- Make the Filling: Once the eggs cool, peel them gently. Cut in half lengthwise and remove the yolks. In a bowl, mash the yolks and mix in the pesto, mayonnaise, mustard, salt, and pepper until creamy.
- Fill the Eggs: Use a piping bag or simply a spoon to fill the egg whites with the pesto-infused yolk mixture.
- Decorate with Candy Eyes: Place candy eyes on top of the filled eggs to create spooky little creatures.
- Chill and Serve: Refrigerate for at least 30 minutes before serving to enhance flavors.
Notes
You can prepare the filling a day in advance and store it in the fridge.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 200mg
Keywords: Halloween, Deviled Eggs, Appetizers, Pesto, Family Recipe