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Pesto Deviled Eggs

Prep Time 10 minutes
Servings 1 dozen

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

  1. In a blender, blend together all ingredients except olive oil, eggs, and sun dried tomatoes.
  2. As you blend, drizzle in the olive oil until pesto is smooth.
  3. Cut eggs in half and scoop egg yolks into a small bowl.
  4. Mix together egg yolks and pesto until completely combined.
  5. Scoop egg yolk mixture into a piping bag and pipe into each egg white.
  6. Top each egg with a piece of sun dried tomato before serving.