This week we’re continuing our Guest Recipes series with Erin Gleeson of The Forest Feast. (She’s already shared two excellent recipes: Sesame Edamame Salad the first week, and last week, Roasted Potato Green Bean Salad.) This week she’s got a little side that would be a perfect accompaniment to a dinner with friends: Pesto Deviled Eggs. Thanks for this inspiring idea, Erin!
Pesto Deviled Eggs
What’s better than a good ol’ fashioned deviled egg before dinner with a cocktail!? These are especially fun to make when entertaining. The pesto adds some unexpected flavor and the avocado adds creaminess in lieu of the usual mayo, making this version a little lighter. Garnish with a bit of coarse black pepper and a pinch of shaved parmesan. Cheers! —Erin
6 hard boiled eggs
1 ripe avocado
2 tbsp pesto
Peel the hard boiled eggs, cut them in half and remove the yolks. Combine the yolks from 2 of the eggs (discard the rest), the avocado and the pesto. Mash together and spoon into the eggs. Garnish the eggs with a little pepper and Parmesan cheese.