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)
- 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
- 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.
- Bring a large pot of water to a boil. Using a ladle or similar utensil, gently lower each egg into the boiling water.
- Boil the eggs for 13-14 minutes.
- 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.
- 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.
- Cut the eggs in half the long way. Scoop out the cooked yolks and transfer them to a medium-sized bowl.
- Mash yolks together with other ingredients until well combined.
- 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.
- 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.
Serve alongside your other party favorites. A few of mine are pictured below!