Arrow Created with Sketch. Back to The Recipes Paleo Pesto Deviled Eggs Snacks and Apps Protein-Packed Low Carb np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 6 Ratings PRINT Page 1 Created with Sketch. Prep Time 10 minutes Cook Time 10 minutes Serving Yield 12 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 Nutritional Information Serv. Size: 2 halves, Servings: 6 Amount Per Serving: Calories 160, Fat Cal. 130, Total Fat 14g (22% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 190mg (63% DV), Sodium 210mg (9% DV), Total Carb. <1g (0% DV), Fiber 0g (0% DV), Sugars 0g, Protein 7g, Vitamin A (15% DV), Vitamin C (4% DV), Calcium (4% DV), Iron (6% DV), Vitamin D (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. 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. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES diana blaine July 21, 2018 Sound like a I've found a new recipe for regular deviled eggs. Thank You for the recipe! Reply Page 1 Created with Sketch. 1 Reply [email protected] July 24, 2018 Music to our ears, Diana. We hope you enjoy the deviled eggs! Reply Page 1 Created with Sketch. Elizabeth Herman July 17, 2018 I am going to try these soon. Reply Page 1 Created with Sketch. 1 Reply [email protected] July 17, 2018 Awesome, Elizabeth! We can't wait to hear what you think. Reply Page 1 Created with Sketch. Trudy July 04, 2018 Gonna try this recipe asap! Reply Page 1 Created with Sketch. Nancy Beury July 04, 2018 Keep on file Reply Page 1 Created with Sketch. Ana Roman July 03, 2018 I like the recipe Reply Page 1 Created with Sketch. 1 Reply [email protected] July 03, 2018 We're so glad to hear that, Ana! It sounds like it turned out wonderfully. Reply Page 1 Created with Sketch.