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Pesto Deviled Eggs Without Mayo

Try these healthy and delicious Pesto Deviled Eggs Without Mayo that are sure to be a hit at your next party.
Course Appetizer, side
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 5
Calories 180kcal


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


  • 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.


Calories: 180kcal | Carbohydrates: 1g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 226mg | Sodium: 124mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 464IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg