Spinach Pesto Deviled Eggs

Name: Spinach Pesto Deviled Eggs
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 6 hard-cooked eggs, peeled and halved; 3 tablespoons mayonnaise; 1 1/2 teaspoons spinach, basil & toasted pine nut pesto (or store-bought pesto, drained of excess oil); 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)

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Green and Flavorful Deviled Eggs for Every Occasion

These Spinach Pesto Deviled Eggs are a vibrant twist on the classic appetizer. Creamy yolks meet fresh spinach-basil pesto and a hint of lemon for a bright, elegant bite perfect for parties, picnics, or spring gatherings.

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Ingredients

6 hard-cooked eggs, peeled and halved lengthwise
3 tablespoons mayonnaise
1½ teaspoons Spinach, Basil & Toasted Pine Nut Pesto (homemade or store-bought, drained of excess oil)
½ teaspoon fresh lemon juice
¼ teaspoon freshly grated lemon zest
Kosher salt, to taste
Freshly ground black pepper, to taste
12 tiny fresh basil leaves, for garnish
12 whole toasted pine nuts, for garnish

Step-by-Step Instructions

Prepare the Eggs
Slice the hard-boiled eggs lengthwise and carefully remove the yolks. Arrange the whites on a plate or serving platter.
Mash the Filling
In a small bowl, mash the yolks with mayonnaise, pesto, lemon juice, lemon zest, a pinch of salt, and black pepper until smooth and creamy. The mixture should be pale green and velvety.
Fill the Egg Whites
Using a small spoon or mini spatula, gently spoon the pesto-yolk mixture into each egg white half. You can pipe it for a neater look or spoon it naturally for a rustic finish.
Garnish Before Serving
Top each deviled egg with a tiny basil leaf and a toasted pine nut. Wait to garnish until right before serving to keep the leaves fresh and crisp.

Pro Tips

Make-Ahead Tip: Prepare the filling up to one day ahead and store it separately. Fill the eggs just before serving.
Egg Peeling Trick: Use slightly older eggs for easier peeling. Chill them completely before removing shells.
Flavor Upgrade: Add a pinch of garlic powder or a drizzle of olive oil to enhance the pesto flavor.

Serving Suggestions and Pairings

Serve these Spinach Pesto Deviled Eggs on a spring appetizer platter with prosciutto-wrapped asparagus and crostini.
Pair them with a light rosé, sparkling water with lemon, or an herby white wine.
They’re perfect for Easter brunch, baby showers, garden parties, or any make-ahead appetizer spread.

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 egg half	69	3g	1g	6g	0g	0g

Disclaimer:
Nutrition facts are estimated using online tools and may vary based on ingredients and preparation. Please consult a nutritionist for precise dietary advice.

FAQs

Can I use store-bought pesto instead of homemade?

Absolutely. Just drain any excess oil so the filling doesn’t become too runny.

How long can I store deviled eggs?

Store in an airtight container in the refrigerator for up to 2 days. Add garnishes right before serving.

Can I make these without pine nuts?

Yes. You can substitute sunflower seeds, walnuts, or skip them entirely if you prefer a nut-free option.

Can I use baby spinach instead of regular spinach in the pesto?

Yes. Baby spinach gives a milder, slightly sweeter flavor that works beautifully with basil.