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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.

Balsamic Bacon Brussels

When I say bacon, you say…YES! Eating clean doesn’t mean you have to cut out all rich foods, but it does mean you focus on the quality of your food. So when choosing meats like bacon that are high in fat, choose a brand that doesn’t have added preservatives (nitrates), sugars or other variations of corn syrup like Dextrose. I love Hemplers brand and the price is right!

This balsamic and bacon Brussels sprouts recipe is easy to whip up and sure to be a crowd pleaser. In fact, it is perfect for your Thanksgiving day feast! Ready in 20 minutes it can be cooked in the final push. Brussels sprouts used to be a vegetable with a bad rap, but that is no longer the case. These little green veggies are full of nutrients, antioxidants, Vitamin K and fiber.

Serve yourself a helping of this delicious side!

When I created this recipe, I literally had some leftover bacon and my balsamic reduction all ready to go in the fridge. I would recommend making a larger batch of this reduction and using it as a healthier option for your salad dressing! It will save you time and pull the meal together! So cheers to something deliciously easy and may your Thanksgiving be filled with blessing too numerous to count!

With gratitude,

Jenni

Balsamic and Bacon Brussels

Balsamic Bacon Brussels Balsamic Bacon Brussels Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 cups Brussel Sprouts, washed, trimmed and halved
  • 4 Strips Nitrate Free Bacon, thick cut
  • ⅛ cup Balsamic Reduction
  • Salt and Pepper to taste

Instructions

Balsamic Reduction

Yields 1 cup

2 cup Balsamic Vinegar

Make a Balsamic Reduction by simmering 2 cups of balsamic vinegar on medium heat for 30 minutes. Set aside to cool. It will reduce to half the amount.

Balsamic Bacon Brussels

Cook the bacon on medium heat for about 2-3 minutes on each side. The bacon should not be fully cooked at this point.

Wash, trim and cut the Brussel Sprouts in half.

Remove the bacon from the pan and place on a few paper towels to drain. Soak up most of the grease, leaving on a little to cook the sprouts in. (These two steps are not only to reduce the oil, but mainly to keep the bacon crispy in the end without making the sprouts mushy.)

Place the sprouts, and a dash of salt and pepper to the pan and cook for about 3 minutes.

Dice the bacon.

Add the balsamic reduction and continue to cook for another 3-4 minutes.

Turn the heat up to high for 2 minutes to blacken the sprouts.

Reduce heat and add the bacon and cook for another 2 minutes.

 

Not a brussel sprouts fan? Try this recipe with fresh cut green beans. Either way, you won’t regret it.

 

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