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Avocado Pesto Deviled Eggs
5 from 3 votes

Avocado Pesto Deviled Eggs

Creamy herby avocado pesto deviled eggs made mayo-free. An amazing appetizer or snack!

Prep Time
15 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
35 mins
Servings: 12 servings
Calories: 55 kcal
Course: Appetizer
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. While you’re cooking or chilling your eggs, add the avocado, basil, pesto sauce, mustard, and sea salt to a food processor.
  3. 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.
  4. 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.
  5. Fill the egg whites with the avocado pesto mixture, garnish with chives, and enjoy!

Nutrition Information

Serving 1of 12 Calories 55kcal (3%) Carbohydrates 1g (0%) Protein 3g (6%) Fat 4g (6%) Fiber 1g (4%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 55

% 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.