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Paleo Pesto Deviled Eggs

  • Meals
  • Protein-packed
5/5 - 5 Ratings
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Prep Time 10 minutes
Cook Time
Serving Yield 12 deviled egg halves

For a paleo twist on the classic appetizer, this recipe swaps out ingredients with added or refined sugar for bright and herbacious homemade pesto mayonnaise. Even your non-paleo neighbors and friends will be begging to know your secret once they try these bursts of flavor at your next potluck!

By: Reclaiming Yesterday

Ingredients

  • 6 Pete and Gerry’s Organic Eggs
  • 1/3 cup homemade or store-bought mayonnaise (find Allyson's recipe here)
  • 1 clove garlic, minced
  • 1 cup fresh basil leaves
  • Handful fresh baby spinach
  • 1 teaspoon brown mustard
  • Squeeze of lemon juice
  • Generous pinch of salt

Directions

Step 1

Boil the eggs on the stovetop for 10 minutes and immediately transfer to a bowl of ice water to cool. Alternatively, hard boil the eggs using the Instant Pot method.

Step 2

Peel the eggs and reserve while you make the mayonnaise.

Step 3

Add the mayonnaise, garlic, basil, spinach, and squeeze of lemon to a wide mouthed mason jar or another cylindrical container. Insert an immersion blender and pulse until smooth.

Step 4

Slice the eggs in half and add the yolks to a bowl along with the pesto mayonnaise, brown mustard, and pinch of salt. Mash until the mixture is creamy, tasting and adjusting by adding more salt or another squeeze of lemon juice.

Step 5

Add the egg filling to a Ziploc bag and cut a small hole in the corner of the bag. Squeeze the filling through the bag and fill the egg whites. Serve immediately or refrigerate.

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RESPONSES

diana blaine

July 21, 2018

Sound like a I've found a new recipe for regular deviled eggs. Thank You for the recipe!

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1 Reply

[email protected]

July 24, 2018

Music to our ears, Diana. We hope you enjoy the deviled eggs!

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Elizabeth Herman

July 17, 2018

I am going to try these soon.

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1 Reply

[email protected]

July 17, 2018

Awesome, Elizabeth! We can't wait to hear what you think.

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Trudy

July 04, 2018

Gonna try this recipe asap!

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Nancy Beury

July 04, 2018

Keep on file

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Ana Roman

July 03, 2018

I like the recipe

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1 Reply

[email protected]

July 03, 2018

We're so glad to hear that, Ana! It sounds like it turned out wonderfully.

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