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Homemade Avocado Pesto Deviled Eggs photo

Avocado Pesto Deviled Eggs

These Avocado Pesto Deviled Eggs are a stunning twist on a classic appetizer, packed with creamy avocado and aromatic basil pesto!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowl
  • Fork
  • Spoon or piping bag
  • Knife

Method
 

  1. 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.
  2. Once your eggs are cool, peel them gently. Cut the eggs in half lengthwise and carefully scoop the yolks into a mixing bowl.
  3. 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.
  4. Using either a spoon or a piping bag, carefully fill the hollowed egg whites with the avocado pesto mixture.
  5. 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.