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Avocado & Pesto Deviled Eggs


  • 2 large eggs

  • 3/4 cup basil

  • 1 garlic clove, minced

  • 1 1/2 Tbsp pine nuts

  • 2 Tbsp olive oil

  • half of a medium avocado

  • salt, to taste

  • pepper, to taste

  • feta cheese, optional

  • chives, optional


  1. Bring a pot of water to boil. Once the water is boiling and bubbles are forming, carefully place eggs into the pot and set a timer for 14 minutes.

  2. In a medium bowl, add water and ice cubes.

  3. After 14 minutes have passed, remove the eggs from the boiling water and place them in the bowl with water and ice cubes until cooled down.

  4. Once the eggs have cooled down, carefully peel them and cut them in half.

  5. Using a teaspoon, carefully remove the yolk and place them in a food processor or blender. Place the egg whites on a separate plate.

  6. After adding the egg yolks into the food processor or blender, add the basil, garlic clove, pine nuts, olive oil, and half of a medium avocado and start blending until you have a smooth consistency.

  7. Carefully start adding the yolk mixture back into the egg whites. You may use a spoon, piping back or even a ziploc bag (just make a small cut in the corner and it'll work as a piping bag).

  8. Garnish with chives and feta cheese if desired. Adjust to taste with salt and black pepper.


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