Pesto Deviled Eggs

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Pesto deviled eggs are topped with crispy prosciutto for a fun take on green eggs and ham.

By
Julia Levy
Julia Levy
Julia Levy

Julia is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living.

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Published on March 1, 2024
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Southern Living Pesto Deviled Eggs on a platter to serve garnished with more basil
Photo:

Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley 
Active Time:
20 mins
Total Time:
20 mins
Servings:
6

In the South, we love our deviled eggs. We’ll take them any way we can get them, any time of year. From Thanksgiving to Easter to summer potlucks, these creamy, tangy, two-bite appetizers are welcome at any Southern party.

For a nice spring twist, we make an easy fresh pesto and stir it into the filling. And because every deviled egg needs a fun garnish, we couldn't resist topping each egg with a crispy, salty piece of prosciutto. Our elevated take on green eggs and ham are perfect for St. Patrick’s Day, Easter, or any time you want to freshen up your deviled eggs game.

Ingredients

  • 1 (1/2-oz.) prosciutto slice

  • 1 Tbsp. toasted pecans

  • 1 garlic clove, coarsely chopped (about 1/2 tsp.)

  • 1 cup firmly packed fresh basil leaves, plus more for garnish

  • 1 oz. Parmesan cheese, finely shredded (about 1/3 cup)

  • 1 1/2 Tbsp. extra virgin olive oil

  • 1/4 tsp. grated lemon zest, plus 1 1/2 tsp. fresh juice (from 1 lemon), divided

  • 6 hard-cooked large eggs, peeled

  • 1 Tbsp. mayonnaise

  • 1/4 tsp. kosher salt

  • Crushed red pepper

Directions

  1. Preheat oven to 350°F. Place prosciutto on a parchment paper-lined baking sheet. Bake until just crispy, about 10 minutes. Set aside to cool slightly, about 5 minutes. Break into 12 pieces; set aside.

  2. While prosciutto bakes, combine pecans and garlic in a food processor; pulse until finely chopped, about 5 seconds. Add basil, Parmesan, oil, and zest. Process until mostly smooth, about 20 seconds, stopping to scrape down sides as needed.

  3. Cut eggs in half lengthwise, and remove yolks; set egg whites aside. Using a fork, mash together yolks and mayonnaise in a small bowl. Add pesto, lemon juice, and salt; stir well to combine.

  4. Spoon or pipe egg yolk mixture into egg white halves. Top with prosciutto pieces; garnish with crushed red pepper and additional basil, if desired. Serve immediately, or store, covered, in refrigerator up to 1 day.

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