Pesto Deviled Eggs Recipe
Fourth of July Recipes


Pesto Deviled Eggs

6 hard cooked eggs, peeled, halved and yolk removed
3 Tbs grated parmesan cheese
2 Tbs low-fat yogurt
1 Tbs freshly chopped Basil
Or 1 tsp dried basil and 1/2 tsp garlic powder

Mash the yolks with a fork. Stir in the cheese, yogurt, basil or the dried basil and garlic powder. Mix well. Fill each egg white with about 1 Tbs of the yolk mixture. Chill well.

As an option you could just add some store bought pesto. Some of them have a wonderful fresh sharp taste.

Make the filling up early and allow to chill well before stuffing the eggs. This will allow the flavor of the mixture to blend better. Mix well again before stuffing the eggs


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