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.

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)

Description

Spinach Pesto Deviled Eggs are a bright, creamy twist on the classic, made with fresh spinach basil pesto and lemon zest.

Ingredients

Scale

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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Instructions

1. Scoop or squeeze yolks from egg halves. Place whites on a plate.

2. Mash yolks with mayonnaise, pesto, lemon juice, lemon zest, salt, and pepper until smooth and creamy.

3. Spoon filling back into egg whites evenly using a spoon or small spatula.

4. Top each with a basil leaf and toasted pine nut just before serving.

Notes

To hard-boil eggs: Cover eggs with water, bring to boil, turn off heat, and cover for 12 minutes. Cool and peel.

Use a piping bag or spoon to fill neatly.

Garnish last to keep herbs fresh.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Appetizer
Method: Boil
Cuisine: American, Italian

Nutrition

Serving Size: 1 piece
Calories: 69
Sugar: 0.3g
Sodium: 125mg
Fat: 6g
Saturated Fat: 1.5g
Unsaturated Fat: 3.8g
Trans Fat: 0g
Carbohydrates: 0.6g
Fiber: 0.2g
Protein: 3.3g
Cholesterol: 93mg