Pesto Parmesan Deviled Eggs (Printer-Friendly)

Basil pesto and grated Parmesan blended into creamy deviled egg yolks for an easy, elegant appetizer.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 2 tablespoons basil pesto (store-bought or homemade)
03 - 2 tablespoons mayonnaise
04 - 2 tablespoons finely grated Parmesan cheese
05 - 1 teaspoon lemon juice
06 - 1/8 teaspoon ground black pepper
07 - Salt to taste

→ Garnish

08 - 1 tablespoon finely grated Parmesan cheese
09 - Fresh basil leaves (optional)
10 - Cracked black pepper (optional)

# How to Make It:

01 - Place eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium-high heat. Once boiling, cover, turn off the heat, and let eggs stand for 10 to 12 minutes.
02 - Transfer eggs to a bowl filled with ice water and cool for 5 minutes.
03 - Carefully peel the eggs, then cut each in half lengthwise.
04 - Gently remove the yolks and place them in a mixing bowl. Arrange the egg whites on a serving platter.
05 - Mash the yolks thoroughly with a fork. Stir in basil pesto, mayonnaise, 2 tablespoons grated Parmesan, lemon juice, black pepper, and salt. Mix until creamy and well combined.
06 - Using a spoon or piping bag, evenly fill each egg white half with the pesto-Parmesan mixture.
07 - Sprinkle with the remaining 1 tablespoon grated Parmesan and additional black pepper. Garnish with fresh basil leaves if desired.
08 - Serve immediately, or cover and refrigerate until ready to present.

# Expert Advice:

01 -
  • The herby pesto filling is a secret crowd-pleaser that always gets compliments at parties.
  • The Parmesan brings a deeply savory twist to a classic appetizer, making it unforgettable.
02 -
  • If you skip chilling the eggs in ice water, peeling becomes a tedious frustration—learned that the hard way.
  • The filling will seize up and go grainy if you add Parmesan that's too coarsely grated; finer is creamier every time.
03 -
  • Always peel eggs under running water—it coaxes stubborn shells right off.
  • A zip-top bag with the corner snipped is a clever piping hack when you want bakery-worthy presentation.

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