Try these healthy and delicious Pesto Deviled Eggs Without Mayo that are sure to be a hit at your next party.
I’m sure your thinking that these aren’t any good, well contraire mon frère because 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 judgment, 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 of these.
These were perfect for me because I have a really hard time controlling myself around BBQs. 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.
How to Make Pesto
Pest is super easy to make and in this recipe, it’s going to help flavor these up.
- Step 1: add the basil, lemon juice and pine nuts to a food processor and pulse until finely chopped.
- Step 2: add in the parmesan cheese and pulse continually while then slowly drizzling in olive oil until it becomes a slightly runny paste.
- Step 3: season with salt and pepper
- Step 4: Serve
How to Make Deviled Eggs Without Mayo
Deviled Eggs are super easy to make but first, you have to get the boiling down pat, so here’s the easiest way I know-how.
- Bring a medium-size pot of water to a boil.
- Gently add in your eggs and boil for 6 minutes.
- Turn the heat off, put a top on the pot and sit for 6 minutes.
- Immediately drain and cool.
- Crack and peel the shell.
So now that you have your hard-boiled eggs now it’s time to make them. Cut them in half and remove the yolk and grate it into a bowl and mix it with the yogurt, salt, and pepper until creamy and smooth.
Now stuff the egg white halves with the yogurt filling and top off with pesto and boom you’ve got this awesome appetizer!
Pesto Deviled Eggs Without Mayo
Ingredients
For the Pesto:
- 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
For the Deviled Eggs:
- 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
Instructions
- 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 longways 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.
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