Equipment
* optional
Ingredients
Base
- 6 large eggs, cold
Pesto Filling
- 45 g basil pesto
- 30 g mayonnaise
- 5 ml lemon juice, freshly squeezed
- 1 g salt
- 1 g black pepper, freshly ground
Garnish
- 10 g pine nuts, toasted
- 2 g fresh basil leaves, micro or torn small pieces
Nutrition (per serving)
Method
Bring a medium saucepan of water to a rolling boil (100°C/212°F). Carefully lower the cold eggs into the water using a slotted spoon. Reduce heat slightly to maintain a gentle boil and cook for 10 minutes.
While the eggs cook, prepare an ice water bath (0°C/32°F). Once the 10 minutes are up, immediately transfer the eggs to the ice bath and let them sit for at least 5 minutes to halt the cooking process and prevent the yolks from turning green.
Tap the eggs gently on the counter to crack the shells all over, then peel them under cold running water. Slice each egg in half lengthwise.
Gently scoop the cooked yolks into a mixing bowl, arranging the empty egg white halves on a serving platter.
Thoroughly mash the yolks with a fork until powdery. Add the pesto, mayonnaise, and lemon juice. Mix vigorously until completely smooth and creamy. Taste and season with salt and black pepper as needed.
Transfer the yolk mixture to a piping bag fitted with a star tip, or use a spoon, to generously fill each egg white half with the pesto yolk mixture.
Garnish each deviled egg with a few toasted pine nuts and a small sliver of fresh basil before serving.
Chef's Notes
- To achieve a silky smooth filling worthy of a professional kitchen, press the hard-boiled yolks through a fine-mesh sieve rather than mashing them with a fork.
- If your pesto is particularly oil-heavy, drain a small amount of the surface oil before adding it to the yolk mixture to prevent the filling from splitting.
- For an extra punch of umami and texture, finely mince some sun-dried tomatoes and fold them into the yolk mixture just before piping.
- A small splash of lemon juice is crucial; the acidity cuts through the richness of the egg yolk and mayonnaise, balancing the pungent basil.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent the filling from absorbing fridge odors and forming a crust.
