Avocado Pesto Deviled Eggs Recipe

Creamy herby avocado pesto deviled eggs made mayo-free. An amazing appetizer or snack! 

 – ▢ 1 California avocado, peeled – ▢1 cup fresh basil, loosely packed – ▢3 Tbsp basil pesto sauce – ▢1 Tbsp stone ground mustard – ▢1/2 tsp sea salt, to taste – ▢6 eggs, hard boiled


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Step 1

Add eggs to water in a pot. Cook for 10 minutes on the burner at maximum boil. Place eggs in an ice bath and chill for 10 minutes. 


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Step 2

 While you’re cooking or chilling your eggs, add the avocado, basil, pesto sauce, mustard, and sea salt to a food processor.

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Step 3

Peel eggs. Half them lengthwise and remove the cooked yolks. Add the yolks to the food processor with the other ingredients. 

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Step 4

Process this mixture until creamy. You may need to stop your food processor several times to scrape the sides with a rubber spatula to move it. 

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Step 5

 Fill the egg whites with the avocado pesto mixture, garnish with chives, and enjoy!

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