These Bright Green Pesto & Sundried Tomato Deviled Eggs are a cheerful little appetizer with a creamy filling, savory pesto, and sweet-tart sundried tomatoes. They look fancy on the platter, but they come together quickly with a handful of simple ingredients.
Pesto Deviled Eggs
Equipment
- 1 Saucepan
- 1 Mixing Bowl
- 1 Spoon or piping bag optional
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1.5 tablespoons basil pesto
- 1 teaspoon lemon juice
- 0.25 teaspoon salt or to taste
- 0.125 teaspoon black pepper
- 2 tablespoons sundried tomatoes finely chopped
- 1 tablespoon fresh chives finely sliced
- Optional garnish: extra pesto chopped chives, or a tiny piece of sundried tomato
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a gentle boil, then turn off the heat, cover the pan, and let the eggs sit for 10 to 12 minutes.
- Transfer the eggs to an ice bath or run them under very cold water until they are cool enough to handle. Peel the eggs carefully, then slice each one in half lengthwise.
- Scoop out the yolks and place them in a bowl. Mash them with mayonnaise, pesto, lemon juice, salt, and black pepper until smooth and creamy.
- Fold in most of the chopped sundried tomatoes and a little chives, saving a small amount for garnish if you like.
- Spoon or pipe the filling back into the egg whites. Finish with the remaining sundried tomatoes, extra chives, or a thin drizzle of pesto.
Notes
Why You’ll Love This Pesto Deviled Eggs
This recipe takes classic deviled eggs and gives them a fresh, herby twist. The pesto makes the filling extra rich and vibrant, while the sundried tomatoes add little bursts of flavor that keep every bite interesting.
They are also easy to make ahead, which is always a win when you are planning brunch, a picnic, or a holiday table.
Pesto Deviled Eggs Ingredients & Substitutions
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons basil pesto
- 1 teaspoon lemon juice
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper
- 2 tablespoons sundried tomatoes, finely chopped
- 1 tablespoon fresh chives, finely sliced
- Optional garnish, extra pesto, chopped chives, or a tiny piece of sundried tomato
Substitutions: Use Greek yogurt in place of some of the mayonnaise for a lighter filling. If your pesto contains cheese, choose a version made without animal rennet if needed. You can also swap the chives for parsley or dill. If you like a little more tang, add a touch more lemon juice.
Step-by-Step Instructions to Make Pesto Deviled Eggs
Step 1: Cook the eggs
Place the eggs in a saucepan and cover them with cold water. Bring the water to a gentle boil, then turn off the heat, cover the pan, and let the eggs sit for 10 to 12 minutes.
Step 2: Cool and peel
Transfer the eggs to an ice bath or run them under very cold water until they are cool enough to handle. Peel the eggs carefully, then slice each one in half lengthwise.
Step 3: Make the filling
Scoop out the yolks and place them in a bowl. Mash them with mayonnaise, pesto, lemon juice, salt, and black pepper until smooth and creamy.
Step 4: Add the sundried tomatoes
Fold in most of the chopped sundried tomatoes and a little chives, saving a small amount for garnish if you like.
Step 5: Fill the egg whites
Spoon or pipe the filling back into the egg whites. Finish with the remaining sundried tomatoes, extra chives, or a thin drizzle of pesto.
Tips for Success
For the prettiest filling, make sure the yolks are fully cooled before mixing. This keeps the texture smooth and helps the pesto stay bright green.
If your pesto is very thick, add a tiny splash of lemon juice or a small spoonful of mayonnaise to loosen it. And if you want cleaner-looking deviled eggs, use a piping bag or a zip-top bag with the corner snipped off.
Variations of Pesto Deviled Eggs
You can turn this recipe in a few easy directions. Add a pinch of chili flakes for heat, or stir in finely chopped spinach for an even greener filling.
For a different herb profile, try parsley pesto or arugula pesto. You can also top each egg with toasted pine nuts for a little crunch.
Serving Suggestions: What to Pair with Pesto Deviled Eggs
These deviled eggs work well on brunch boards alongside fresh fruit, olives, cucumbers, and sliced bread. They also pair nicely with simple salads, roasted vegetables, or grilled chicken.
If you are serving them as party snacks, add other bite-sized favorites like stuffed mushrooms, cheese cubes, or fresh veggie sticks.
Storage & Reheating Instructions
Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. For the best texture, keep them chilled until serving.
These are best served cold, so reheating is not needed. If they sit out for a party, try to keep them on ice or return them to the fridge after about 2 hours.
Memories Made Around the Table
Deviled eggs always remind me of family gatherings where everyone hovered near the appetizer tray before dinner was even on the table. This version feels a little more special, with its bright color and fresh pesto flavor, but it still has that same comforting, crowd-pleasing feel.
FAQs
Can I make pesto deviled eggs ahead of time?
Yes, you can make them a day ahead. For the best look and texture, store the filling and egg whites separately, then assemble them before serving.
What kind of pesto works best?
A classic basil pesto gives the brightest flavor, but you can also use spinach pesto, arugula pesto, or parsley pesto if that is what you have on hand.
How do I keep deviled eggs from tipping over?
Trim a tiny slice from the bottom of each egg white half if needed. That gives them a flatter base and helps them sit nicely on the platter.
Can I make them without mayonnaise?
Yes, you can replace part or all of the mayonnaise with Greek yogurt for a tangier filling. Add it slowly so the mixture stays creamy.
Final Thoughts
Bright Green Pesto & Sundried Tomato Deviled Eggs are a simple way to bring color and flavor to any table. They are fresh, creamy, and a little unexpected, which makes them just right for sharing.