Pesto Deviled Eggs (Whole30, Paleo, Keto)
These little green eggs topped with ham are bursting with flavor and oh-so-easy to make. You can use any pesto you have on hand, but I highly suggest making my dairy free, pale0, keto, and Whole30 compliant creamy pesto. Here’s why…. store bought pesto is often chunky and/or runny and will not have the same result. Also, store-bought pesto won’t have the same goodness mine does.
Bonus, this creamy pesto recipe makes a whole jar, you’ll have plenty leftover to toss with your zoodles!
The Perfect Hard Boiled Eggs
You can’t make these pesto deviled eggs without the perfect hard boiled eggs, fact. There are a million methods out there and everyone has their way that they swear by. This is mine!
Bring 4 cups of water to a boil in a large pot over high heat. Carefully lower the eggs into the water with a large spoon. Boil for 9 minutes. While the eggs boil, prepare a large bowl of ice water. Right at the 9-minute mark, not a second more, drain the water from the pot and put the eggs in the ice water.
Let them chill for 2 minutes. Then peel them under the water if your hands can take the cold, or under a fine stream of running water. Crack the egg on the bowl and use the side of your thumb to peel back the shell along with that thin film that is underneath. Repeat with all of the eggs.
I like to use hemp hearts or pili nuts for low carb, paleo pesto. Both are creamy and delicious and give it great consistency without the cheese. You can find pili nuts HERE and I love Manitoba Harvest hemp hearts, you can find those HERE.
I love basil but let’s be honest, fresh basil is expensive. I buy one big bunch and then use arugula, spinach, kale or even carrot greens for the rest of the mix! I also like to add some acid to make it bright and use avocado oil for a smooth flavor, and garlic, lots and lots of garlic.
In your blender or food processor combine:
2 ounces basil leaves, about 2 cups
1 fist full of spinach or arugula
1/2 cup of carrot greens or parsley
1/2 cup of garlic cloves
1/2 cup of pili nuts or hemp hearts
1 teaspoon fine salt
juice of one lemon
Pulse together until well combine and almost smooth. Store in a jar in the fridge. It will harden when cold. Set it out to room temp to soften before use.
I like Genoa salami that I get at Whole Foods. Salami usually has some dextrose added to it to feed the bacteria in the fermentation process which is what gives it the tang. The sugar is usually fermented out. However, for my Whole30 folks, this is still a no-go so here are two brands of SUGAR-FREE SALAMI!
Boar’s Head (as far as I can see, read labels!!) and US Wellness Meats obviously the US Wellness Meats is from pastured animals, it’s a beef salami and while I haven’t had this exact product I have ordered from them before and like their stuff.
- 12 hard boiled eggs (per instructions above)
- 1/4 cup Paleo Pesto (see recipe above)
- 6 slices Salami, diced
- Green onion, to garnish
- Cut all your eggs in half and gently scoop out the egg yolks. Add the yolks to a large bowl.
- Add the pesto to the bowl and use a fork to mix and mash until the mix is green and smooth. Add more pesto to taste!
- Use a small spoon to add the green yolk mix back into the eggs.
- Top with diced salami and green onion. Enjoy!
- Serving Size: 6