Deviled Eggs with Herb Pesto
⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 10 minutes
Spring is in the air, and that means it's time to whip up something fresh, festive, and absolutely irresistible for Easter! These Springtime Deviled Eggs with Herb Pesto are a twist on the classic—creamy, zesty, and packed with bright green herbs for a seasonal pop of flavor. Whether you're hosting an Easter brunch or just want a fun and elegant appetizer, these will disappear fast!
A plate of beautifully arranged deviled eggs, garnished with green onion
Why You’ll Love This Recipe!
Easter and deviled eggs go hand in hand, but this version takes things up a notch with a fresh, homemade herb pesto. It adds a bright, garlicky, and slightly nutty contrast to the creamy egg filling. Plus, they look absolutely gorgeous on any holiday table!
I love making deviled eggs for Easter because they’re easy, make-ahead friendly, and always a crowd favorite. This version stays true to tradition while bringing something extra special. And don’t worry—if you’re short on time, store-bought pesto works just fine!
Pair these with a light and bubbly drink, like a sparkling lemonade or a crisp white wine, and you have the perfect way to kick off your Easter feast.
Ingredients
🍽️ Servings: 12 halves (6 whole eggs) • 🔥 Calories/Serving: 90
For the Eggs:
6 large eggs
¼ cup mayonnaise
1 tsp Dijon mustard
½ tsp white vinegar
Salt & black pepper, to taste
For the Herb Pesto:
½ cup fresh basil leaves
¼ cup fresh parsley
1 clove garlic
2 tbsp pine nuts (or walnuts)
¼ cup Parmesan cheese
3 tbsp olive oil
½ tsp lemon zest
Salt, to taste
For Garnishing:
Microgreens or chopped chives
Paprika (optional)
Steps
Step 1
Boil the eggs
Place eggs in a pot, cover with water, and bring to a boil.
Once boiling, turn off heat and cover for 10 minutes.
Transfer to an ice bath and let sit for 5 minutes before peeling.
Step 2
Make the filling
Slice eggs in half and scoop out the yolks.
Mash yolks with mayo, Dijon, vinegar, salt, and pepper until smooth.
Step 3
Make the herb pesto
In a food processor, blend basil, parsley, garlic, nuts, Parmesan, lemon zest, and salt.
Drizzle in olive oil until smooth.
Step 4
Assemble the deviled eggs
Pipe or spoon the yolk mixture back into the egg whites.
Drizzle with pesto and garnish with microgreens or chives.
Step 5
Serve and enjoy!
Optional: Lightly dust with paprika for color.
Make it your own!
Spicy Twist: Add a pinch of cayenne or a drizzle of hot honey.
No Nuts? Skip them or swap for sunflower seeds.
Dairy-Free? Omit the Parmesan in the pesto and use nutritional yeast instead.
Extra Fancy? Top with crispy prosciutto crumbles or a small edible flower!
Try it with…
Did you make this recipe?
Did you add a unique twist? Did your family enjoy it? Share your thoughts and any customizations you made in the comments below.
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