Italian Deviled Eggs


Italian Deviled Eggs

Italian Deviled Eggs

Colorful and appealing, these Italian Deviled Eggs will turn any occasion into a special one. Break from tradition and try these at your next party. They're sure to impress!

What You'll Need

  • 12 hard-cooked eggs, peeled and cut in half lengthwise
  • 1/3 cup mayonnaise
  • 2 tablespoons pesto sauce
  • 2 tablespoons chopped roasted red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 bunch fresh basil leaves, washed

What to Do

  1. In a medium bowl, combine egg yolks, mayonnaise, pesto sauce, red pepper, salt, and black pepper; mix well.
  2. Fill egg white halves with yolk mixture (see Tip) and place on a platter. Cover with plastic wrap and refrigerate until ready to serve. Top each with a basil leaf before serving.

Preparation Tip

Place egg mixture in a resealable plastic storage bag, seal, and cut tip off one corner of bag. Pipe egg mixture into egg white halves.

Plus, check out our tips for How to Make Hard-Boiled Eggs here!


NOTES: For more information about eggs and World Egg Day, visit Visit to learn more about modern egg farming and how to give back to the community and live more healthfully.

Make an international platter by mixing up different varieties such as Mexican, Mediterranean and Asian Deviled Eggs.

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I love deviled eggs and I make them different each time. I don't usually have fresh basil around so I sprinkle lightly with Italian seasonings or paprika. Last week I added grainy mustard and I often make them with a finely chopped Greek olive or an olive that has pimento in it.

They look great. I will try them.


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