1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (92g) Recipe makes 4 servings The following items or measurements are not included below: 1 1/2 teaspoons pesto sauce
Calories 179
Calories from Fat 119		(66%)
Amount Per Serving		%DV
	Total Fat 13.2g	20%
	Saturated Fat 3.4g	16%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 322mg		107%
Sodium 223mg		9%
Potassium 99mg		2%
Total Carbohydrate 4.5g		1%
	Dietary Fiber 0.0g	0%
	Sugars 1.8g
Protein 10.1g		20%
detailed view... how is this calculated?

Menus using this recipe:

New Year's Eve 2008

Alice Robertson Clark

Italian Night - New Year's Eve

Alice Robertson Clark

people who like this recipe also like:

Mustard Green Beans

By: *Parsley*

Halibut With Garlic

By: katia

Gruyere Potatoes

By: Debbie R.

Microwave Caramel Popcorn

By: cookiedog

Delicious Blue Cheese Broccoli Casserole

By: KITTENCAL

Italian Deviled Eggs

Recipe #137817 | 30 min | 30 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Caroline Cooks
Sep 19, 2005

An Italian twist on the picnic deviled egg. Makes a very nice potluck addition. Prep time include boiling eggs.

SERVES 4 -6 (change servings and units)

Ingredients

6 hard-boiled eggs
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
1 1/2 teaspoons prepared pesto sauce
1 tablespoon parmesan cheese, grated
1/2 teaspoon lemon juice
salt & pepper
parsley, chopped

Directions

1
Peel and halve eggs.
2
Remove yolks to a small bowl and mash with a fork.
3
Add mayonnaise and mustard, blending until smooth.
4
Stir in pesto, cheese and lemon juice. Season with salt and pepper.
5
Spoon into egg white shells and garnish with parsley.
6
Refrigerate to meld flavors.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Sweet and Spicy Tomatoes

Sugar, Salt & Vinegar Red Tomatoes

Curried Carrot and Coriander Soup

Apple Coffee Cake With Crumble Topping

Cherry Cola Float

Featured Reviews for This Recipe

From: Alice Robertson Clark

On May 10, 2009

Very good. A great change from regular deviled eggs. Thanks for posting.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: queenofeats

On Sep 8, 2008

Oh my. I've found my new favorite when it comes to deviled eggs! I never would have considered adding pesto, but boy am I glad that I have smart folks like you to turn to when I need my eyes opened! This couldn't have been more simple and wonderful, and as my husband only tolerates pickles and/or relish for a very short time (he thinks I don't see him picking them out about halfway through anything they are in) this is perfect for him as well. This is absolutely going in my book permanently and will be made at all future opportunities in which deviled eggs are necessary. Thanks so much!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #767630

On Feb 20, 2008

if you are looking for a different deviled egg this is a must try. These are absolutely awesome. Everyone loved these.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: LonghornMama

On Apr 16, 2006

Wonderful eggs! I made several types of deviled eggs for Easter and everyone loved these. Simple to stir together. The pesto and parmesan won me over, and I'm a plain old deviled egg fan. Thanks, Caroline, for sharing the recipe!

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 6 reviews