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Pesto Deviled Eggs recipe

Pesto Deviled Eggs.

Deviled eggs are a great carrier for whateverflavors you like. For a tasty filling, you can mix the yolkswith avocado, onion and tomatoes for a guacamole flavor; tomatoes,chile peppers and onions for a sassy salsa zing; or, as in thisrecipe, basil and Parmesan for pesto pizzazz. However you flavordeviled eggs, with the highest quality protein and less than100 calories each, they make a great snack.

Recipe: Pesto Deviled Eggs

6 hard-cooked eggs
3 tablespoons grated Parmesan cheese
2 tablespoons plain low-fat yogurt
1 teaspoon basil leaves, crushed
1/2 teaspoon garlic powder

  • Cut eggs in half lengthwise. Remove yolksand set whites aside.
  • Mash yolks with fork. Stir in remainingingredients until well blended.
  • Refill whites, using about 1 tablespoonyolk mixture for each egg half.
  • Chill to blend flavors.

    Makes 6 servings.

    Quick-and-easy method: Cut eggs in half lengthwise. Remove yolks and placein 1-quart plastic food storage bag. Set whites aside. Add remainingingredients. Press out air. Seal bag. Press and roll bag untilyolk mixture is well blended. Push yolk mixture toward bottomcorner of bag. Snip off about 1/2 inch of bag corner.
    Squeezing bag gently from the top, fill reserved whites withyolk mixture. Chill to blend flavors.

    Nutrition information per serving of 1/6recipe: 93 calories, 6 gm total fat, 215 mg cholesterol, 112mg sodium, 1 gm carbohydrate, 8 gm protein

    Recipe and photograph provided courtesyof the American Egg Board (AEB) and Egg Nutrition Center (ENC).

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    Group recipes in collections to keep them organized. For example “Dinner Tonight” or “Fancy Brunches.”

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