Avocado Pesto Deviled Eggs
User Reviews
5
3 reviews
Excellent
Avocado Pesto Deviled Eggs
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Creamy herby avocado pesto deviled eggs made mayo-free. An amazing appetizer or snack!
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Ingredients
- 1 avocado peeled, California
- 1 cup basil loosely packed, fresh
- 3 Tbsp basil pesto sauce
- 1 Tbsp mustard stone ground
- 1/2 tsp salt to taste, sea salt
- 6 egg hard boiled
Instructions
- Fill a pot with water and add the eggs. Bring to a full boil on the stove top and cook for 10 minutes. Immediately transfer to an ice bath and allow eggs to chill at least 10 minutes.
- While you’re cooking or chilling your eggs, add the avocado, basil, pesto sauce, mustard, and sea salt to a food processor.
- Peel the eggs. Slice them in half length-wise and scoop out the cooked yolks. Add the yolks to the food processor with the rest of the ingredients.
- Process this mixture until it’s very creamy. You may need to stop your food processor a couple of times to scrape the sides with a rubber spatula to help it move along.
- Fill the egg whites with the avocado pesto mixture, garnish with chives, and enjoy!
Nutrition Information
Show Details
Serving
1of 12
Calories
55kcal
(3%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
4g
(6%)
Fiber
1g
(4%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 55kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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