This morning while I was peering into my refrigerator on a search for pickles to make my regular deviled eggs I got inspired by the container of Buitoni Pesto that was blocking my view to make Pesto Deviled Eggs. Yes, I know from past experience that no matter how delicious any of my fancy deviled eggs turn out, people still clammer for the traditional ones. This year, however, I decided to do a combination. In fact, I recommend that if you ever do attempt to get 'all gourmet' with your deviled eggs by adding creme fresh, pickled beets, or even caviar make sure that you have at least as many normal ones.
Keeping all of this in mind and watching the clock to make sure that my family wasn't going to be late for church, I whipped up a batch of my family's favorite Old Bay Deviled Eggs in addition to a few Pesto Deviled Eggs. I kept the basic ingredients like mayonnaise, mustard, and pickle juice the same, but then placed a fourth of the mixture into a separate bowl and added a few tablespoons of my prepared pesto to it.
The pesto turned the yolk mixture a pleasant shade of green that contrasted nicely with the whites while at the same time adding a nice tangy flavor to the creamy filling. At our Easter dinner today, none of the kids chose to brave the Pesto Deviled Eggs ("not in a house, not with a mouse, I will not eat them Sam I am, I will not eat green deviled eggs and ham"), but the adults who tried them seemed pleasantly surprised.
I was thrilled with my Pesto Deviled Eggs! It was nice to be inspired by a random ingredient this morning. The taste of the basil added a Springy touch to my Easter meal. I loved the contrast that it brought to my not-green ham, Baked Macaroni and Cheese, Strawberry Pretzel Salad, and grilled asparagus. Change is good once in a while, even with deviled eggs. Happy Easter!
Pesto Deviled Eggs
(makes 12 deviled eggs)
6 eggs, room temperature
1/4 - 1/2 cup mayonnaise
1 Tablespoon yellow mustard
1-2 Tablespoons dill pickle juice
2 Tablespoons Pesto (fresh or prepared, add more to taste)
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
- Place room temperature eggs in a saucepan; add enough cold water to come at least 1 inch above the eggs. Heat water and eggs to rapidly boiling. Turn off heat. Cover saucepan and let stand for 15 minutes. Immediately cool eggs in cold ice water to prevent further cooking.
- Peel eggs. Tap egg to crack shell. Roll egg on counter to loosen shell, then peel. Hold egg under running cold water to help ease off shell (add your egg shells to your garden or compost pile).
- Cut peeled eggs lengthwise into halves with a sharp knife wiping egg yolk off knife blade as needed. Slip yolks into a bowl. Mash yolks with a fork or a pastry blender. Use a fork to mix in mayonnaise (start with 1/4 cup), mustard, pickle juice (start with 2 Tablespoons), pesto, salt and pepper. Taste mixture for flavor and texture and adjust mayonaise and seasonings to your preference.
- Place yolk mixture into a large zip-lock bag. Snip a small part of one bottom corner off of the filled zip-lock.
- Arrange egg whites on a large platter or deviled egg plate. Squeeze yolk mixture into each egg white. Sprinkle the top of each egg with a tiny bit of Paprika or Old Bay Seasoning.
- Cover and chill eggs for at least one hour. Can be refrigerated for up to 24 hours.