Recipe: Pesto & Sundried Tomato Deviled Eggs

Recipe: Pesto & Sundried Tomato Deviled Eggs

It’s party season, folks.

Whether you’re throwing a Derby bash, planning a Memorial Day porch party, or raising a glass to a new graduate, you should have a few go-to appetizers that will stand out and have guests swooning time and time again.

When I host, I try to choose appetizer recipes that are quick to throw together, but I always enjoy spending extra time on one or two dishes. Making deviled eggs is surprisingly fun (unless you don’t like cooking, in which case, I don’t why you clicked on this page). It’s an hors d’oeuvre that can be served simple and classic, or dressed up to look restaurant-grade professional, even with just the spare ingredients in your refrigerator or pantry.

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Pesto & Sundried Tomato Deviled Eggs

Serves 5 (2-3 per person)

Ingredients

  • 8 eggs
  • 3 TBSP mayonnaise
  • 1 tsp grainy mustard
  • 2 TBSP sundried tomatoes, finely chopped
  • 2 TBSP pesto
  • Paprika or smoked paprika (optional)
  • A handful of julienned sundried tomatoes and chives, for garnish

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Directions

  1. Use a thumbtack or needle to poke a hole in the broad side of each egg. This step makes it much easier to shell the eggs once they’re hard-boiled.
  2. Bring a large pot of water to a boil. Using a ladle or similar utensil, gently lower each egg into the boiling water.
  3. Boil the eggs for 13-14 minutes.
  4. Using the ladle, spoon the eggs out one-by-one and gently transfer to a bowl of ice-cold water. To ensure the easiest peeling process, place the bowl under the faucet and run the eggs under cold running water for 2 minutes.
  5. To remove the shell, roll the egg back and forth on a hard surface, gently applying pressure until you see/hear it crack. If done properly, the shell will come off almost in one piece.
  6. Cut the eggs in half the long way. Scoop out the cooked yolks and transfer them to a medium-sized bowl.
  7. Mash yolks together with other ingredients until well combined.
  8. Spoon or pipe the filling back into the egg halves. I wasn’t able to use my piping tips because the sundried tomato bits were too big to fit through the opening, but a ziploc bag with a teeny bit of the corner cut off works well in a pinch.
  9. Chill for 30 minutes or until ready to serve. Garnish with a 1-inch long section of chive and a small piece of sundried tomato. If desired, sprinkle a dusting of paprika or smoked paprika just before serving.

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Serve alongside your other party favorites. A few of mine are pictured below!

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Watermelon, cantelope & mint salad cups
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Greek Flatbread | pesto, feta, red onion, spinach, kalamata olives

 

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