Paleo Pesto Deviled Eggs
[I made these insanely yummy paleo pesto deviled eggs for my friends at Pete and Gerry’s Organic Eggs!]
You wanna know how to make friends at any barbecue you go to this summer? Bring these paleo pesto deviled eggs 😍
I cannot get enough pesto during the warm summer months, and I’m always looking for fun new ways to eat it. Since July 4th is around the corner and there are endless barbecues and picnics to be had, I knew I had to create a bite-sized finger food using pesto that everyone would love.
These deviled eggs are a twist on the classic everyone already loves, and they couldn’t be easier.
To boil the eggs, I used the Instant Pot method – perfect eggs that are easy to peel every time!
Next, I whipped up some homemade mayo using a Pete & Gerry’s Organic egg and light olive oil. It takes all of 2 minutes and if you haven’t made mayo at home before, it’s pretty much life changing.
To the mayo I added some fresh garlic, sweet basil, and a handful of spinach to make the color extra green and add even more nutrients.
A few pulses with the immersion blender and voila – pesto mayo!
First we mash, then we fill!
Can we stop to admire how golden those egg yolks are? They’re my favorite part!
Pete and Gerry’s Organic Eggs works with small family farmers to produce Organic, Certified Humane Eggs and you can really tell the difference in how rich and delicious the yolks are.
Using a fork I mashed the egg yolks together with the pesto mayo, some brown mustard, and a little bit of salt. (plus a squeeze of lemon to brighten the filling up a little.)
Once the filling is good and mashed, you can add it to a Ziploc bag and then cut a small hole in one of the corners. The Ziploc bag then becomes your tool to fill the egg whites up nice and neatly.
THAT’S IT!
These pesto deviled eggs are seriously the bomb.com and the best part is they’re healthy! If you start with quality ingredients, the end result can be both delicious and nourishing for your body.
These little bites are filled with protein and good quality fats that will keep you full and help balance hormones.
They’re a total crowd pleaser and will disappear in no time, so be sure to grab yourself one before you share. 😉
Ingredients
- 6 Pete and Gerry’s Organic Eggs
- 1/3 cup homemade or store-bought mayonnaise (If using store-bought make sure it's paleo-friendly)
- 1 clove garlic, minced
- 1 cup fresh basil leaves lightly packed
- Handful of fresh baby spinach (for color and extra nutrients)
- 1 teaspoon brown mustard
- Squeeze of lemon
- Generous pinch of salt
Instructions
- Boil the eggs on the stovetop for 10 minutes and immediately transfer to a bowl of ice water to cool. Alternatively, hard boil the eggs using the Instant Pot method.
- Peel the eggs and reserve while you make the pesto mayonnaise.
- Add the mayonnaise, garlic, basil, spinach, and squeeze of lemon to a wide mouthed mason jar or another cylindrical container. Insert an immersion blender and pulse until smooth.
- Slice the eggs in half and add the yolks to a bowl along with the pesto mayonnaise, brown mustard, and pinch of salt. Mash until the mixture is creamy, tasting and adjusting by adding more salt or another squeeze of lemon juice.
- Add the egg filling to a Ziploc bag and cut a small hole in the corner of the bag. Squeeze the filling through the bag and fill the egg whites. Refrigerate for at least 30 minutes before serving.
5 responses to “Paleo Pesto Deviled Eggs”
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Nothing says summer like deviled eggs! I love the fact you made your own mayo. Yum!
They are so summery!! 😁
This looks delicious! love a recipe that is simple~
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