This Devil Eggs with Pesto Stuffing recipe add a touch of originality to a classic .
Sometimes you just need to add an ingredient to change a recipe and give it a new original and tasty flavor. Try these Devil Eggs Pesto Stuffing you will not be disappointed !
As Easter is coming in a few days, why not prepare this recipe for your Sunday brunch! You can prepare them in advance by omitting the fresh basil on top. You can thus keep them up to 2 to 3 days in the refrigerator.
This recipe is in collaboration with Sardo
ARE EGGS GOOD FOR YOU?
Without a doubt, there are a multitude of benefits to eating eggs every day. Not only do eggs provide high quality protein, they also contain 11 vitamins and minerals, omega-3 fatty acids and antioxidants. And this means they can make a valuable contribution to daily nutrient requirements.
Most of the protein in an egg can be found in the egg white, while the yolk contains healthy fats, vitamins, minerals and antioxidants.
Devil Eggs with Pesto Stuffing
- 1 dozen eggs
- 1 teaspoon Dijon mustard
- ½ cup of mayonnaise
- 1 teaspoon pesto
- 4 drops of tabasco.
- salt and pepper to taste
- fresh basil to taste
- Put the eggs in a saucepan. Cover the eggs with an inch of cold water. Bring to a boil. Cover and remove from heat. Leave to cool with the lid on for 12-15 minutes. Remove hot water and cover with cold water. Change the cold water after a few minutes.
- Remove the eggshell. Cut the eggs lengthwise. Gently remove the egg yolks and set aside. Place the egg white halves on a presentation plate.
- In a bowl, with a fork, mash the egg yolks. Add the Dijon mustard, mayonnaise, pesto, tabasco, pepper and salt.
- Place the mixture of egg yolks in the egg whites. Garnish with fresh basil to taste.