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Deviled eggs is an easy dish to make as an appetizer or as a main course. Deviled egg recipes are easy to make and there are hundreds of easy deviled egg recipes out there for you to make. If you love eggs and love to make easy and economical egg recipes then try this deviled egg recipe today I am sure you will love it. The recipe can be found below! Enjoy!
Pesto Ingredients:
4 cups fresh basil leaves packed.
1 cup Pamesano Reggiano or Grana Padana grated.
1 cup olive oil
1/2 cup walnuts and 2 Tbsp. crushed walnuts for garnish.
4 cloves garlic crushed.
1 Tbsp. black pepper.
1/2 small jar sun dried tomatoes in oil. Drain pat off excess oil from them and chop them up
Pinch of salt if needed as the cheese will generally have enough salt in it for flavor, but if you need a bit more then go ahead.
You will need one spinach leaf for each egg half you are going to serve. Cut the stems from the leaves, you want the bottom of the leaves flat.
You will also need to take a small handful of spinach leaves to make spinach chiffonade to decorate your plates.
Preparation:
1. In a food processor combine the basil and walnuts and pulse them down a few times.
2. Now add the garlic and chopped sun dried tomatoes and pulse the mixture down.
3. Add some olive oil to we the mixture and start pulsing again to get the mixture to spin freely in the processor.
4. Leave the processor on constant and slowly pour the rest of the olive oil into the mixture.
5. Stop occasionally to scrape the side of the food processor with a rubber spatula.
6. Now add your grated cheese and black pepper and process your pesto to the consistency that you desire and then store in jar, I like to use canning jars cause they are really airtight and things will stay fresher longer in them. I like mine a bit on the rougher side and some people like the pesto on the finer side. It is all a matter of taste and texture.
Egg Preparation:
1. 1 Lg pot cold water and add 1 or 2 Tbsp. salt and stir it in.
2. 1 dozen eggs, place them in the water and bring to boil and then cook 8 to 10 minutes depending on your stove until eggs are done.
3. Place eggs in bowl with cold water to stop the cooking and let them soak another 10 minutes this should soften the shells to peel easily.
4. Peel the shells off the eggs.
5. Place eggs on cutting board and have a sharp knife and wet paper towel to whet the blade so it does not stick to egg yolk when cutting.
6. Slice each egg in half the long way.
7. Separate the yolks from the eggs.
8. Place yolks in large bowl and crush them up with a fork.
9. For 12 eggs add 6 Tbsp. pesto to start. If mixture is still a bit on the dry side add more pesto until the mixture is smooth but with texture of different sized bits of yolk.
10. Add peperoncino to the mixture about 11/2 Tbsp. or more to taste. You can also use Sambal sauce or Cayenne powder if you want.
11. Mix it up well. Now you will begin by placing one spinach leaf in each egg half as you go and the spoon in the pesto/yolk filling. Wipe off any excess filling that gets on the rim of the egg whites. Repeat this until you have all the egg halves filled with spinach leaf and pesto/yolk filling.
12. Garnish your plate with the spinach chiffonade and place your eggs on the plate.
13. Garnish each egg half with some crushed walnuts pushed into the pesto/yolk filling and then lightly dust the plate with some more crushed walnuts. Then chill for an hour or two and then serve! You will love them, I promise!
Note: The pesto recipe will make approx. 2 cups of pesto and depending on how much of it you use on egg yolks you will have some left. If you have any yolk/pesto mixture left after making the eggs try some of it as a spread on French or Italian bread. Yummy!
Credit: YouTube
