Best Picnic Recipes: Pesto Deviled Eggs Deviled eggs are a classic American picnic food, but this summer recipe incorporates pesto for an unexpected Italian twist.
Pesto Ingredients:
1 packed cup fresh basil leaves
1 tablespoon Parmesan cheese
1 tablespoon pine nuts
Juice of 1/2 lemon
2 tablespoons olive oil
Kosher salt and fresh cracked pepper to taste
Deviled Egg Ingredients (serves 6):
6 hard-boiled eggs, shells removed
1 1/2 tablespoons plain yogurt
1 tablespoon thinly sliced fresh chives
Kosher salt and fresh cracked pepper to taste
Directions:
For pesto, combine basil leaves and lemon juice in a food processor -- pulse three to four times on high. Add cheese and pine nuts, and pulse five to six times, until everything appears finely minced. On high speed, drizzle in olive oil until combined. Season with salt and pepper.
Hard boil the eggs, wait until cool, then remove the shells. Cut eggs in half long ways, and place cooked yolks in a large bowl. Add yogurt to the bowl of yolks, and mix with a whisk until smooth. Add 1/2 tablespoons pesto, then chill in the fridge until cool. Once cool, add mixture to a piping bag, and squeeze a dollop into each hard-boiled egg half (or scoop with a spoon). Garnish by adding a drop of the remaining pure pesto to each deviled egg, and sprinkle fresh chopped chives on top.
Recipe courtesy of Easy Homemade Meals
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