Thursday, July 4, 2013

Chef Chucks Pesto Deviled Eggs

Uova alla Diavola

Happy Fourth of July! Here is an Italian twist on the traditional deviled egg. Spice up your next batch of, deviled eggs, with fresh basil pesto and red hot pepper flakes.  Do you have basil in your garden, then it's time to make homemade pesto.

Pesto Deviled Eggs

12 Eggs
1/3 cup Pesto
3 Tablespoons Mayonnaise
2 Tablespoons Olive Oil
Salt and Pepper to taste
Red Hot Pepper Flakes to taste

Place eggs in pot, just cover eggs with water add a pinch of salt and boil.  When it boils, remove from heat cover and let sit for 20 minutes.  Rinse under cold water, crack and peel.  Cut in half lengthwise and remove yolk.  In a bowl add yolks, pesto, mayo, salt and pepper combine with a fork and then use a whisk.  You want the consistency to be creamy, I placed it in a pastry bag with a large tip, and piped it into each egg.  If you don't have a pastry bag you can use a small plastic bag and cut a small hole in one corner.   Sprinkle red hot pepper flakes on top and serve.  For my pesto recipe use search  box.
Buon Appetito
Recipe by Chef Chuck's Cucina




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