Avocado Pesto Deviled Eggs Recipe

Mayonnaise-free deviled eggs with a creamy, herbaceous, and pesto-based flavour. This is an incredible appetiser or snack!

– 1 California avocado peeled – 1 cup fresh basil loosely packed – 3 Tbsp basil pesto sauce – 1 Tbsp stone ground mustard – 1/2 tsp sea salt to taste – 6 eggs hard boiled



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Add eggs to water in a pot. Cook for 10 minutes on the burner at maximum boil. Place eggs in an ice bath and chill for 10 minutes.

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Mix avocado, basil, pesto sauce, mustard, and sea salt in a food processor while cooking or chilling eggs.

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Peel eggs. Half them lengthwise and remove the cooked yolks. Add the yolks to the food processor with the other ingredients.

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Process this mixture until creamy. You may need to stop your food processor several times to scrape the sides with a rubber spatula to move it.

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Egg whites should be filled with avocado pesto, and then chives should be sprinkled on top.

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