I wanted to put together one last festive dish before Christmas. These pesto deviled eggs are the perfect holiday appetizer. Quick and easy finger food that you can eat in one bite.
I considered putting some crispy prosciutto on top just so I could call this “green eggs and ham”, but decided to go with a vegetarian version. Feel free to mix things up and some prosciutto or bacon on top. You could also use sun dried red peppers instead. Don’t be afraid to mix it up!
We made our hard boiled eggs in an InstantPot. We placed the eggs on a steamer rack in the pot along with 1 cup of water. Cook on manual for 5 minutes and natural release for another 5 minutes. Run them under cold water to stop them from cooking anymore. Once cool enough, they are so easy to peel!
Keep your pesto in your eggs, not the floor,
Your favorite alternative chefs, K & T
Pesto Deviled Eggs
Ingredients
- ½ cup parsley
- 1 cup basil
- 2 tbsp pine nuts
- 2 clove garlic
- 1 tbsp lemon juice
- Salt and pepper to taste
- 2 tbsp nutritional yeast
- 3 tbsp olive oil
- 6 eggs hard boiled
- 3-4 sun dried tomatoes chopped into 12 pieces.
Instructions
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In a blender, blend together all ingredients except olive oil, eggs, and sun dried tomatoes.
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As you blend, drizzle in the olive oil until pesto is smooth.
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Cut eggs in half and scoop egg yolks into a small bowl.
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Mix together egg yolks and pesto until completely combined.
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Scoop egg yolk mixture into a piping bag and pipe into each egg white.
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Top each egg with a piece of sun dried tomato before serving.