Looking for a fresh twist on a classic appetizer? These Avocado Pesto Deviled Eggs are not only stunning but also packed with flavor, thanks to the creamy avocado and aromatic basil pesto. Whether you’re hosting a brunch, attending a potluck, or simply craving a nutritious snack, these deviled eggs will impress your guests and satisfy your taste buds. The vibrant green filling is enticing and makes for a perfect pairing with the rich yolk and egg whites. Let’s dive into this delightful recipe!
Why This Recipe Is Reliable
This recipe for Avocado Pesto Deviled Eggs is a reliable go-to for several reasons. First, it combines the beloved flavors of avocados and pesto, creating a unique taste profile that elevates the traditional deviled egg. Second, the ingredients are easy to find and straightforward to work with. Finally, these eggs are versatile; they can be adjusted to suit various dietary preferences without sacrificing flavor.
What Goes In
To make these Avocado Pesto Deviled Eggs, you will need the following ingredients:
- 1 California avocado – peeled for creaminess
- 1 cup fresh basil – loosely packed for that aromatic touch
- 3 Tbsp basil pesto sauce – adds depth of flavor
- 1 Tbsp stone ground mustard – for a slight tang
- 1/2 tsp sea salt – to taste
- 6 eggs – hard boiled for the egg base
Recommended Tools
To prepare your Avocado Pesto Deviled Eggs, having the right tools can make the process smooth and enjoyable:
- Mixing bowl – for combining the filling ingredients
- Fork – for mashing the avocado and mixing
- Spoon or piping bag – for filling the egg whites
- Knife – for cutting the eggs in half
The Method for Avocado Pesto Deviled Eggs
Now, let’s get into the step-by-step process of creating your delicious Avocado Pesto Deviled Eggs:
Step 1: Hard Boil the Eggs
Start by hard boiling the eggs. Place the eggs in a pot and cover them with water. Bring to a boil, then cover and turn off the heat. Let them sit for about 12 minutes. Once done, transfer the eggs to an ice bath to cool them down quickly.
Step 2: Prepare the Filling
Once your eggs are cool, peel them gently. Cut the eggs in half lengthwise and carefully scoop the yolks into a mixing bowl.
Step 3: Mash the Yolk Mixture
Add the peeled avocado, fresh basil, basil pesto sauce, stone ground mustard, and sea salt to the yolks. Using a fork, mash everything together until you achieve a creamy and smooth consistency.
Step 4: Fill the Egg Whites
Using either a spoon or a piping bag, carefully fill the hollowed egg whites with the avocado pesto mixture.
Step 5: Garnish and Serve
For an extra touch, consider garnishing your Avocado Pesto Deviled Eggs with a sprinkle of extra basil or a drizzle of olive oil. Serve immediately or refrigerate until ready to enjoy.
Smart Substitutions
If you want to customize your Avocado Pesto Deviled Eggs, here are some substitutions you can consider:
- Swap out the stone ground mustard for Dijon mustard for a spicier kick.
- Use sun-dried tomato pesto instead of basil pesto for a richer flavor.
- Replace fresh basil with spinach for a milder taste.
Pro Tips & Notes
- Make sure your avocados are ripe for the best flavor and creaminess.
- For a bit of crunch, consider adding chopped walnuts or pine nuts into the filling.
- To prevent browning, serve the eggs shortly after preparation or cover the filling tightly with plastic wrap if storing.
Make-Ahead & Storage
You can easily make the filling for your Avocado Pesto Deviled Eggs a few hours in advance. Simply store the filling in an airtight container in the refrigerator. However, it’s best to fill the egg whites right before serving to keep the texture optimal. If you have leftovers, store them in the fridge for up to two days in an airtight container for the best taste and freshness.
Reader Q&A
Can I use store-bought pesto for this recipe?
Absolutely! Using store-bought pesto can save you time, and it will still deliver great flavor in your Avocado Pesto Deviled Eggs.
What can I serve with these deviled eggs?
These deviled eggs pair wonderfully with a refreshing salad, like a Easy Black Bean Soup With Avocado, or can be served alongside a variety of appetizers.
How do I know if my avocados are ripe?
Ripe avocados will yield slightly when pressed gently. If they feel hard, they are not yet ripe, and if they feel mushy, they may be overripe.
Can I add other ingredients to the filling?
Yes! Feel free to experiment by adding ingredients like diced red onions, capers, or even a touch of hot sauce for a spicy kick to your Avocado Pesto Deviled Eggs.
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Bring It Home
Now that you have the recipe for Avocado Pesto Deviled Eggs, it’s time to gather your ingredients and get cooking. These delightful bites are not just visually appealing but also a healthy option that can be enjoyed by everyone. With their creamy texture and vibrant flavor, they’ll surely be a hit at any gathering.
Embrace the joy of cooking and entertaining with these deviled eggs, and don’t forget to share the love with friends and family. Happy cooking!
Avocado Pesto Deviled Eggs
Ingredients
Equipment
Method
- Start by hard boiling the eggs. Place the eggs in a pot and cover them with water. Bring to a boil, then cover and turn off the heat. Let them sit for about 12 minutes. Once done, transfer the eggs to an ice bath to cool them down quickly.
- Once your eggs are cool, peel them gently. Cut the eggs in half lengthwise and carefully scoop the yolks into a mixing bowl.
- Add the peeled avocado, fresh basil, basil pesto sauce, stone ground mustard, and sea salt to the yolks. Using a fork, mash everything together until you achieve a creamy and smooth consistency.
- Using either a spoon or a piping bag, carefully fill the hollowed egg whites with the avocado pesto mixture.
- For an extra touch, consider garnishing your Avocado Pesto Deviled Eggs with a sprinkle of extra basil or a drizzle of olive oil. Serve immediately or refrigerate until ready to enjoy.
Notes
- Make sure your avocados are ripe for the best flavor and creaminess.
- For a bit of crunch, consider adding chopped walnuts or pine nuts into the filling.
- To prevent browning, serve the eggs shortly after preparation or cover the filling tightly with plastic wrap if storing.
