Lemon Pesto Deviled Eggs

It seems like yesterday I was biting into my sweet grandmother’s deviled eggs. While my mother raised me on rice, fish and one-pot meals, summers with grandma meant fried chicken, broccoli casserole, homegrown tomatoes with a sprinkle of salt and her deviled eggs. These little morsels are the quintessential bite of summer. They’re simple to make and a no-sweat appetizer to bring to your summer cookouts. Truly, these deviled eggs stemmed from the abundance of my basil plant. It’s growing out the wazoo, so naturally I’m finding ways to incorporate the stuff into every meal I can.

I’m sure we all know that the traditional deviled egg filling is made with mayonnaise, sweet relish, dijon mustard and a dash of paprika. My take is a little healthier and brighter with the addition of basil, lemon zest and Fage Greek yogurt. Everything is tossed into a food processor to get a nice velvety consistency, with the exception of the diced onion. Adding the diced onion at the end adds that crunch that would have otherwise been fulfilled by the relish.

lemon pesto deviled eggs

Lemon Pesto Deviled Eggs

Total Time: 30 minutes

Yield: One dozen deviled eggs

lemon pesto deviled eggs


6 hard-boiled eggs, cooled then peeled

zest of one lemon (I used a potato peeler to achieve wide strips.)

1 cup packed fresh basil

2 tbsp pecans

1 tsp Dijon mustard

1/4 cup Fage Greek yogurt

1-2 tbsp olive oil

Salt and pepper

1/2 small onion, finely diced


Other materials:

food processor

large plastic bag

lemon pesto deviled eggs


Halve the hard-boiled eggs, and scoop out the yolks into a separate bowl. Place the egg whites on a large platter. In a food processor, add the egg yolks and the remainder of the ingredients, except for the diced onion. Pulse until a creamy consistency is reached. Add another tablespoon of olive oil if needed. Once creamy, add the diced onions and mix well. If you don't have piping equipment (like me), transfer mixture to a large plastic bag, cut a hole in one corner, and you're ready to fill the shells with ease.

lemon pesto deviled eggs

lemon pesto deviled eggs

Here’s a recipe for Bacon Bleu-Crab Dip, another tasty appetizer for your summer cookouts. 

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