Deviled eggs are easy to make and so delicious. The basil pesto adds such a fresh flavour! Deviled eggs are very popular around Easter time in Romania. Usually if I have leftover dyed eggs after the Easter holidays (dyeing eggs is one of the most popular traditions in Romania), I always make deviled eggs. Since Easter is just around the corner, maybe you’ll find this appetizer a pleasant and tasty addition to your Good Friday menu.
Time: 15 min, Prep: 15 min.
- 8 hard-boiled eggs
- 3 Tbsp mayonnaise
- 3 Tbsp Pesto sauce
- 1 tsp Dijon mustard
- Salt and pepper
Shell the eggs and cut them in half lengthways. Remove the yolks and use a fork to mash them.
Add mayonnaise, pesto and Dijon mustard, blending until smooth. Season with salt and pepper to taste.
Using a piping bag or a spoon, fill the hollow of the egg whites with the egg yolk and pesto mixture.
Garnish each egg with a strip of fresh basil leaf. I didn’t have fresh basil so I just used some fresh dill.
OK, this was supposed to look like an Easter bunny but according to hubby it’s not the best looking bunny : )))