Monday, September 13, 2010

Football Food: Pesto Deviled Eggs

My husband and I are huge football fans.  On Sunday's during football season, you can count on it that we will be:
  • At home
  • On the coach, watching our sports package
  • Cheering for the Broncos, LOUDLY (even though we live in Philadelphia)
  • Eating some yummy homemade food.
My husband is a great cook, so on Sundays we each make an appetizer or two so we have plenty to snack on for the 1:00 and 4:00 games.  Each week, I am going to post about something that one of us has made.  This week, we made Pesto Deviled eggs -  Because right now we're pesto crazy!

  • Eggs
  • Pesto
  • Mayo (we use light)
  • Spicey Mustard
  • Paprika
  • Cayenne Pepper (optional)
1. Cover eggs in a pot of cool water.  Bring to a rapid boil and remove from heat. Let stand for 12 minutes, and you'll have perfect eggs every time.  Drain and crack eggs, let set in cold water to cook.  Using eggs that are less fresh (sitting in the fridge a week, but not expired) will peal easier then fresh eggs.

2. Slice eggs in half long ways, and put yolk into bowl. Reserve egg whites.

3. Mix with Pesto and Mayo. Use a ratio of 3 tsbp of pesto to 4 tsbp of mayo. Pesto adds flavor but if it isn't creamy, add more mayo.

4. Mix in 1-2 squirts of brown mustard.

5. Take a ziploc bag and fill corner with mixture. Cut off tip. Use like a piping bag, to fill each egg white.

6. Top each with a pinch of cayenne and paprika


  1. Being frugal, you might want to know that the expiration dates on eggs are not always accurate.
    You can tell an egg is bad when it floats in water. If it sinks it's still good; and if it sinks and stays fat end up, its old (best for hard boiled and baking) but still fresh enough to be edible. :)

  2. I like pesto! Pesto with eggs sounds good.

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