You'll love these Pesto Deviled Eggs with lemon zest! Make these appetizers for holidays, brunch or even low-carb meal prep!
Is anyone surprised I made Italian deviled eggs by adding basil pesto to them? I didn't think so.
But I bet you didn't know deviled eggs originated in ancient Rome! Of course, they weren't filled with mayo, but were boiled and seasoned.
I'm guessing the Romans would have loved my Pesto Deviled Eggs, featuring the flavors of basil, lemon zest, and vinegar. What's not to love?!!
If you've never tried the lemon-basil combo, your taste buds are in for a treat! I also use it in these Keto Stuffed Mushrooms with Cream Cheese, which are so delicious.
Recipe ingredients
Pesto: Use the best pesto you can. You only need ¼ cup for half a dozen eggs, so even a small batch of homemade pesto will work.
If you need to buy it, look for one with Pecorino Romano, such as this brand. In the Cleveland area, Heinen's makes delicious pesto.
White Balsamic Vinegar: This has a smooth, mild, fruity taste and perfectly complements the pesto. Look for it at the grocery store or buy it online.
If you need a substitute, use white vinegar, or even apple cider vinegar. Keep in mind that any dark vinegar, such as regular balsamic, will give the pesto mixture an ugly color.
Mayonnaise: My favorite store-bought mayonnaise is Duke’s. I also love this delicious Homemade Mayo with Basil and Garlic.
Lemon Zest: This brings the X-factor to our Pesto Deviled Eggs, so don't skip it! You just need to zest one lemon. You'll love its bright, delicious flavor!
Paprika: Use regular, sweet or smoked paprika for a nice garnish that brings great flavor. I wouldn't recommend using hot paprika if you're serving these to guests, but if you don't mind the heat, go for it!
How to make pesto deviled eggs
See the card at the end of this post for the full recipe, but here's an overview.
- Make hard-boiled eggs, peel them and cut them in half the long way.
- Gently squeeze each egg half over a mixing bowl so the cooked yolks drop into it.
- Mash the yolks with a fork and stir in the pesto, mayonnaise, vinegar and zest.
- Add the pesto filling to the egg halves.
Recipe tips
- If you own an Instant Pot, use it to make fabulous hard-boiled eggs in about 15 minutes, start to finish. I've included Instant Pot and stove-top directions for hard-boiling eggs in the recipe card.
- Use a small scoop to add the filling to the hard-boiled eggs. The pesto mixture is too thick for piping. If you don't have a scoop, just use two spoons.
What to serve with it
Serve these green deviled eggs for St. Patrick's Day, Easter brunch or as an appetizer for any gathering. For an Italian Easter, serve them with savory Casatiello bread or any of these Italian appetizers.
How long can deviled eggs stay out?
Deviled eggs can stay at room temperature for up to two hours, then they need to be refrigerated for food safety. To transport them, place them in a container over ice so they stay cold.
If there is a bad odor like sulfur, the eggs are going bad and need to be thrown out.
How long do deviled eggs last?
Store deviled eggs in the refrigerator for up to four days. Don't freeze them.
You can prepare the hard-boiled eggs the day before you turn them into deviled eggs. Just check the expiration date on the mayonnaise and pesto you're using, to be sure it will be good for the next several days.
More recipes like this
Enjoy!
If you try this Pesto Deviled Eggs recipe, please leave a comment and a rating!
Pesto Deviled Eggs
Ingredients
- 6 extra-large eggs
- ¼ cup pesto
- 3 tablespoons mayonnaise
- 2 teaspoons white balsamic vinegar
- zest of one lemon
- paprika for garnish
Instructions
Hard Boiling Eggs on the Stove
- Place raw eggs in their shells in a large pot and cover them with enough cold water to cover the eggs by two inches. Place the pot on your stove over medium-high heat and bring it to a boil, uncovered.
- When the water is boiling rapidly, turn off the heat, cover the pot, and let the eggs sit in the water for 15 minutes. Remove the eggs with a slotted spoon and place them in a bowl of ice water to cool.
Hard Boiling Eggs in the Instant Pot
- Place the eggs on the steamer rack inside the Instant Pot. Add one cup of hot water to the pot, cover with the lid and seal it.
- Pressure cook on high for 5 minutes. (Use the egg setting if your machine has one.) After five minutes of cooking, set a timer and allow the Instant Pot to do a natural release of steam for five minutes.
- After five minutes of natural release, wear oven mitts and use a long wooden spoon to press down the spout to do an instant release of the remaining steam.
- Remove the eggs with a slotted spoon and place them in a bowl of ice water to cool for five minutes before peeling them.
Pesto Deviled Eggs Filling
- While the eggs are cooking, start making the filling. In a small mixing bowl, add the pesto, mayonnaise, vinegar and the zest of one lemon. Stir to combine.
- When the hard-boiled eggs are cool, peel them under cold running water and discard the shells. Pat the eggs dry.
- On a cutting board, slice the eggs in half the long way. To remove the yolks, gently squeeze each egg half over your mixing bowl so the yolk drops into the bowl with the rest of the filling.
- Mash the egg yolks with a fork and stir them into the rest of the filling until well combined and there are no lumps.
- Use a small scoop to add some filling to each egg white half. If you don't have a scoop, use a regular teaspoon as a scoop and another spoon to scrape off the filling into the egg whites. Sprinkle on paprika for garnish.
- Chill pesto deviled eggs until serving them. Do not leave deviled eggs out for more than two hours. Refrigerate leftovers, covered, for up to four days.
Video
Notes
Nutrition
(Recipe Source: Cooking with Mamma C. Originally published on February 20, 2019 and updated now with additional information.)
Leo in CT says
I made my own pesto from my basil plants. I think it gave a fresher taste. The recipe was easy, and it was absolutely delicious with the lemon zest. I took the eggs to church today, and all the eggs were gobbled up in a flash. Everyone wanted to know what they were! Truly a delicious recipe. Thanks so much.
Mamma C says
Hi Leo - I'm so happy these pesto deviled eggs were a hit! Thank you for letting me know.
Cookilicious says
Now why didn't I think of this before! Genius way to use pesto!
Mamma C says
Hi Priya - It hit me out of the blue one day, and I'm so glad!
Tilly says
You had my attention at pesto! I love the use of lemon zest adds such a bright summery flavour.
Mamma C says
Hi Tilly - That lemon zest makes this recipe sing. It works so well with the basil pesto.
Liz says
These look so good! I've never tried deviled eggs with pesto. Such a fun twist!
Mamma C says
Hi Liz - Thank you! I like these better than traditional deviled eggs!
Cathy says
These look fabulously delicious! Thank youuuu for this great inspiration! So making these deviled eggs this weekend!
Mamma C says
Hi Cathy - I hope you enjoy them! Thank you!
Angela says
Such a great canape, or delicious snack just to have in the fridge.
Mamma C says
Hi Angela - Yes, they're equally at home for a fancy party or just to eat in your sweats right out of the fridge! Thank you.
Tracy says
My toddler will LOVE these!!! How fun!
Mamma C says
Hi Tracy - That's so cute! I love it when little ones have an adventurous appetite.