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Pesto Deviled Eggs

I honestly can’t believe I’m admitting this, but I used to stay far away from deviled eggs. I thought they were stinky and the figured the texture would put me off. And if you get a bad deviled egg, this can be true. Using non- GMO eggs will not only produce a beautiful yoke, but keep these tasty snacks from being slimy.

I was prepping my Easter feast last week and already had my original recipe for deviled eggs from my Online Meal Prep Course. I knew I’d add bacon to the top, because well…bacon makes it better!

But I wanted another variation for my spread. I had some leftover pesto and just like that the egg was created.

Eggs are full of protein, but their fat content comes from the yoke. So this time I subbed out some of that healthy fat for another, avocado. Mainly to create the creamy texture and keep them looking like pesto. Topped with sun-dried tomatoes, they almost look like Christmas too. So no matter what the occasion, these eggs are will not disappoint! But I’ll let you be the judge of that.

My Easter Spread

If you’re wondering what to do with the leftover pesto, get creative.

~Throw it over some spaghetti squash and add your favorite lean protein.

~Use it as a marinade for chicken or steak.

The possibilities are endless…how are you using pesto?

Pesto Deviled Eggs

Pesto Deviled Eggs Pesto Deviled Eggs Print This
Serves: 3-4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 12 cage free eggs
  • 8-10 egg yokes
  • 1 large ripe avocado
  • 2 tablespoons homemade pesto
  • 3 tablespoons sun-dried tomatoes, diced
  • 1 cup fresh basil, roughly chopped
  • ¼ cup parmesan cheese, aged 1+ years
  • 3 tablespoons avocado oil
  • 1 cloves garlic, minced

Instructions

Place your eggs in a large pot, making sure they fully cover the bottom of the pot.

Cover your eggs with water and get them boiling.

Once boiling, cover and set a timer for 8 minutes.

Take the eggs off the heat and place in an ice bath.

Once they are cool to touch, peel your eggs and cut them in half.

Add the yokes, avocado, and homemade pesto to the mixture. Cream with a fork until smooth.

Place in a small zip-lock bag. Cut a small portion of the tip off and slowly pipe your filling into your egg halves.

Top with the sun-dried tomatoes and serve.

Pesto: Roughly makes about a ⅓-½ cup

Place all of the ingredients in a food processor minus the avocado oil.

Pulse until combined.

Add the oil while it blends together to create the pesto paste.

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