I’m sure your thinking that these Pesto Deviled Eggs Without Mayo aren’t any good, well contraire mon frère becacuse they are insane! I mean you’ve already got in these deviled eggs what’s in mayo anyways, olive oil and egg so do me a favor and try these out before passing judgement, I promise you won’t be disappointed. You’ve got basil pesto, extra virgin olive oil, chives and of course Greek yogurt. How could any of that be bad? The mayo replacement is of course the yogurt and I can’t stress enough at how surprised you’ll be with the flavor.
These were perfect for me because I have a really hard time controlling myself around BBQ’s. No, seriously I eat so much and end up feeling horrible later on, so if I can indulge in something that’s delicious without all the bad stuff than I’m going to take advantage.
Be sure to try these Pesto Deviled Eggs Without Mayo and pin the big fella below!
- 1 packed cup of fresh basil leaves
- 1 Tbsp. of Sargento® Parmesan Cheese
- 1 Tbsp. of pine nuts
- Juice of ½ lemon
- 2 Tbsp. of olive oil
- Kosher salt and fresh cracked pepper to taste
- 6 Hard-boiled eggs, shells removed
- 1 ½ Tbsp. of Dannon® Greek yogurt
- 1 Tbsp. of thinly sliced fresh chives
- Kosher salt and fresh cracked pepper to taste
- In a food processor add together the basil leaves and lemon juice and pulse 3 to 4 times on high. Next add in the cheese and pine nuts and pulse 5 to 6 times. Note: everything should appear finely minced and you may need to scrape the sides a few times with a rubber spatula. Next on high speed, slowly drizzle in the olive oil until combined. Season with salt and pepper. Once the eggs have been hard boiled, cooled and the shells removed, cut them in half long ways and place the cooked yolks into a large bowl and repeat until all of the yolks are in there
- Add the yogurt to the egg yolk bowl and thoroughly mix with a whisk until smooth.
- Next add in 1½ tablespoons of pesto and adjust the seasonings with salt and pepper and then chill until completely cool. Once the filling is cool, add it to a piping bag and squeeze a small amount of it into each ½ hard-boiled egg until all of them have been filled. Garnish by adding a small amount of the remaining pest to each pesto deviled egg and sprinkle on some fresh chopped chives. Completely cool before serving.