Pesto Devilled Eggs

Pesto Devilled Eggs

Let's get one thing straight: we know devilled eggs are seriously naff. They make us think of tacky 1970s dinner parties where you'd be force-fed prawn cocktail for starters, chicken kiev for the main course, and an Arctic roll for dessert. All washed down with a few glasses of Babysham.

Every now and then, though, we like to revisit some of these retro classics and drag them kicking and screaming into the 21st century. We think our version of devilled eggs that switches the traditional mustard for pesto does exactly that.

Pro tip
Fresh eggs are the enemy of hard boiling. Source slightly older eggs to reduce the risk of a little bit of shell sticking to the white of the egg, ripping a piece off your otherwise perfect creation in the process. We feel miserable just thinking about it.

Ingredients for 12 canapes

Eggs x6
Pesto as needed
Mayonnaise as needed
Lemon juice as needed
Seasoning as needed
Chives as needed

Hard boil your eggs by covering them with cold water, bring to a boil, and simmer for 6 minutes. Shock them in ice water until they are fully chilled.

Peel them delicately, cut them in half, and scoop out the yolks.

Weigh the yolks and add an equal amount of pesto and half the amount of mayonnaise. Now re-fill the egg whites with your super tasty pesto-yolk-mayo mixture.

Don’t shovel it in like some kind of Neanderthal, though. Spoon it in delicately, or even better, pass the mixture through a fine mesh sieve and pipe into the egg whites for a luxurious finish.

Garnish with chives before serving on your most passé platter.