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Pesto Stuffed Eggs

September 7, 2010

Although I am a lover of stuffed eggs I only make them a few times a year.  If I am going to a party that is usually not the dish they ask me to bring.  I can do a lot of things.  Stuffing eggs is not one of them.  I believe there are two trains of thought; taste and looks.  Mine usually taste really good but fail in the presentation department.  It is amazing how many different ingredients are used for this dish.  I love to taste everyone’s different recipes and see the combinations that show up at parties.  This is a special one for summer when the basil is at its peak.

Pesto Stuffed Eggs


  • 12 Large Eggs
  • 1/2 C. Pesto (recipe below)
  • 1/2 C. Mayonnaise
  • 2-3 Shallots (chopped)
  • 2 Roasted Sweet Red Peppers (chopped and some for garnish)
  • Fresh Basil Leaves (chopped and some for garnish)
  • Salt
  • Freshly Ground Pepper


  1. Boil eggs and refrigerate (1-2 hours)
  2. Peel eggs, slice in half carefully, putting yolks in a bowl
  3. Add the pesto, mayonnaise, shallots, peppers and combine
  4. Add some chopped basil
  5. Salt and pepper to taste
  6. Fill each egg white with the pesto-mayonnaise mixture
  7. Plate and garnish with additional red peppers and basil



  • 4 C. Fresh Basil Leaves
  • 1/2 C. Olive Oil
  • 1/3 C. Pine Nuts (toasted)
  • 2 Garlic Cloves
  • 1/4 C. Parmesan Cheese (grated)
  • 1/4 C. Pecorino (grated)
  • 1 t. Kosher Salt


  1. In a blender add the basil, olive oil, pine nuts and garlic
  2. Blend until the mixture forms a paste
  3. Add the cheeses and salt and blend until smooth
  4. Transfer to a bowl and top with 1/2 inch olive oil and chill (can make up to 1 day in advance)

(Makes 24 Stuffed Eggs)


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