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A green deviled egg, garnished with mustard caviar, diced olives, basil leaves and a cherry tomato slice.
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5 from 1 vote

Beautiful Pesto Deviled Eggs

These pesto deviled eggs taste so fresh and full of Italian garden flavors! 
You’ll require a pot, mesh strainer and mixing bowl for this recipe. It’s also nice to use a party piping bag and pretty tip so that your eggs are extra fancy.
Prep Time20 mins
Cook Time20 mins
Cooling Time2 hrs
Total Time2 hrs 40 mins
Course: Appetizer
Cuisine: Italian
Keyword: party food, pesto
Servings: 12 Deviled Eggs
Calories: 103kcal


For the Pesto

  • 1 cup fresh basil leaves

  • ¼ Fresh grated Parmesan or Pecorino Romano cheese

  • ¼ cup olive oil

  • 2 tbsp. pine nuts - or neutrally flavored nuts

  • 1 tsp. white balsamic vinegar

For the Eggs

  • 6 Eggs

  • 1 tbsp. mayo

For the Garnish

  • Balsamic soaked mustard seeds
  • 8-10 pitted Kalamata olives - chopped into teeny pieces

  • 5 cherry tomatoes - thinly sliced

  • ¼ cup tiny basil leaves


  • Add 6 eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
  • Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
  • Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
  • Remove the yokes by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
  • Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
  • Make your Pesto. Make sure to pluck a few tiny leaves off of your pesto for you egg garnish, then place your basil, nuts and cheese into a food processor. Pack it all in, then pour your olive oil and balsamic vinegar over the other ingredients. Blend everything together into a tasty pesto paste.
  • Mix in 2 tbsp. of pesto. Give your filling a taste to see if it needs any salt or pepper. If it's still a little thick, add a little more mayo. You want the texture to be like a slightly thicker hummus.
  • Fill a pastry-piping bag with your pesto egg filling and fill your egg halves. You can also just spoon it in too, but it doesn't look as pretty.
  • Garnish your beautiful eggs. Assemble your thinly sliced tomatoes, tiny chopped kalamata olives, basil-soaked mustard seeds and tiny basil leaves, and place them around the egg. It takes a little precision, but when you're done, you should have beautiful little pesto treasures like this!


Note: You'll have some extra pesto left over. Don't feel like you have to throw it away. It freezes and thaws perfectly, so just freeze it and use it to add some panache to another meal at a later date ;)


Serving: 1Deviled Egg | Calories: 103kcal | Carbohydrates: 1g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 92mg | Potassium: 66mg | Vitamin A: 300IU | Vitamin C: 2.1mg | Calcium: 18mg | Iron: 0.7mg