Pesto Deviled Eggs

These rich and creamy Pesto Deviled Eggs are full of flavor and lightened up with the addition of Greek yogurt. 

They are the perfect little bite for your next potluck or family BBQ!

Deviled eggs have been a staple at our summer BBQ's and family gatherings for as long as I can remember. My mom was always in charge of making them, and they were quickly devoured in no time at all. I bet I didn't make my very own deviled eggs until just a few years ago. My mom's were so good, I figured I could never make anything better!

This summer I decided to make these little beauties myself, but with a twist. Instead of using the traditional mayo in my deviled eggs, I swapped it out for Greek yogurt. Light and creamy Stonyfield Organic Greek Plain Yogurt to be exact.  AND, I added some pesto to my filling as well. The result was the most incredible and flavorful deviled eggs I've ever tasted! (Don't worry mom, I still love yours too!)

Deviled eggs really are the perfect appetizer for any party or potluck. They are very simple to make, and typically they are the first food to go! 

The flexible cutting boards from KitchenIQ are seriously my favorite thing right now. With four different colors, it's easy to keep one color for each job in the kitchen, helping to prevent any food contamination.

I'm also really diggin' the KitchenIQ  Measuring Spoons that nest together and fit perfectly in my kitchen drawer. These tools are really convenient and can be used for so many cooking and baking jobs!

I've also fallen in love with this gorgeous Deviled Egg Platter from Le Creuset. It holds two dozen egg halves and makes the most beautiful presentation! I honestly don't think I've ever seen a platter quite like this one.

If you're looking for a dish to pass or an appetizer for your next get together this summer, give my Pesto Deviled Eggs a try! 

Pesto Deviled Eggs
Author: Sarah Bates | The Chef Next Door
Makes 24
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Ingredients:
12 hard boiled eggs, peeled
1/2 cup Stonyfield Organic Greek Plain Yogurt
4 Tablespoons prepared pesto
1 teaspoon salt
2 Tablespoons chopped basil, divided

Cut the eggs in half lengthwise and place the yolks into the bowl of a food processor. Set aside the whites. Add the yogurt, pesto, salt and one tablespoon of the basil to the food processor and process until smooth. 

Set the egg whites on a platter, hollow side up. Transfer the filling to a piping bag (or large plastic baggie) fitted with a star tip and pipe the mixture into the egg whites. Sprinkle with the remaining chopped basil and serve immediately. Store any leftovers in a covered container in the refrigerator for up to two days. The deviled eggs are best eaten the same day.

Bon Appétit!

This post was created in partnership with Stonyfield, KitchenIQ, and Le Creuset. All opinions, as always, are my own. Thank you for supporting the brands that make this blog possible!