An easy spinach basil pesto makes these green eggs delicious—with or without ham.
Even if you don’t live with 572 hens and a man who’d be happy eating meatloaf and deviled eggs every day, you should still have a great recipe for deviled eggs in your repertoire. Our favorite version goes green (and tasty) with a little Spinach, Basil & Toasted Pine Nut Pesto and a touch of lemon zest. No fancy piping required, though we do like to garnish with a tiny basil leaf and a pine nut. Wait to garnish until just before serving.
Deviled Eggs with Spinach, Basil & Toasted Pine Nut Pesto
- 6 hard-cooked eggs see Cook's Tip, peeled and halved lengthwise
- 3 tablespoons mayonnaise
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon freshly grated lemon zest
- Kosher salt
- Freshly ground black pepper
- 12 tiny fresh basil leaves for garnish
- 12 whole toasted pine nuts for garnish
- Gently scoop or squeeze out the yolk from each egg half. Arrange the whites on a plate.
- In a small bowl, combine the yolks, mayonnaise, pesto, lemon juice, lemon zest, a pinch of salt, and several grinds of fresh pepper and mash until you get a smooth, pale-green filling. (I use a small silicone spatula.)
- Using a small spoon or mini spatula, spoon or dollop the mixture evenly back into the egg white halves. (I like to let the mixture sort of fall off the spoon, but do whatever works for you!)
- Garnish each half with a basil leaf and a pine nut.