Stuffed Eggs with Pesto

Name: Stuffed Eggs with Pesto
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 8
Ingredients: Eggs 4; Fine salt to taste; Basil 3.5 oz; Extra virgin olive oil 7 ½ tbsp; Parmigiano Reggiano PDO cheese (to grate) 2.8 oz; Pecorino cheese (to grate) 1.4 oz; Pine nuts 2 tbsp; Garlic 1 clove; Fine salt to taste; Parmigiano Reggiano PDO cheese (to be grated) to taste

Gluten Free
Lactose Free
Vegetarian

Difficulty: Very easy
Prep time: 15 min
Cook time: 8 min
Makes: 8 pieces
Cost: Low

PRESENTATION

Recipe by
Luisa Orizio

Stuffed eggs with pesto are a tasty, quick, and very easy appetizer to prepare. It's a variation of the classic boiled eggs, but here the yolk is combined with pesto to create a creamy, rich, and aromatic filling, with the egg white serving as the perfect container.

It's an impressive recipe that requires minimal effort, ideal for both informal lunches and special occasions, such as an Easter lunch. You can prepare the eggs in advance and have them ready to serve, perhaps decorating them at the last minute with a few fresh basil leaves or a light sprinkle of cheese. Try the stuffed eggs with pesto and let yourself be surprised by the simplicity that meets taste!

If you're looking for other stuffed egg recipes, also try:

INGREDIENTS

For the eggs: Eggs 4; Fine salt to taste

For the pesto: Basil 3.5 oz (100 g); Extra virgin olive oil 7 ½ tbsp (100 g); Parmigiano Reggiano PDO cheese 2.8 oz (80 g) - (to grate); Pecorino cheese 1.4 oz (40 g) - (to grate); Pine nuts 2 tbsp (30 g); Garlic 1 clove; Fine salt to taste

To complete: Parmigiano Reggiano PDO cheese to taste - (to be grated)

Preparation

How to prepare Stuffed Eggs with Pesto

To prepare the stuffed eggs with pesto, first place the eggs in a pot, cover them with cold water 1, and add the salt 2. Bring to a boil and from that point, cook for 8 minutes. In the meantime, focus on the pesto: place the basil in a container 3.

Add the pine nuts 4, garlic 5, the grated Parmesan and pecorino cheese 6.

Finally, add the olive oil 7 and blend with an immersion blender until you obtain a smooth and homogeneous mixture 8; set aside. Once cooked, put the boiled eggs in cold water, then roll them on the workbench applying slight pressure to crack the shell in multiple points 9.

Peel them 10 and cut them in half 11, then gently remove the yolks 12 and place them in a bowl.

Smash the yolks with a fork 13, then add the pesto 14 and mix well to combine evenly. Transfer everything into a piping bag fitted with a star nozzle 15.

Fill the egg whites with the pesto mixture 16 and finish with a sprinkle of grated Parmesan cheese 17. Your stuffed eggs with pesto are ready to be served 18!

Storage

The stuffed eggs with pesto can be stored in the refrigerator, in a closed container or well-covered with plastic wrap, for 2 days. Add the Parmesan cheese only before serving.

Tip

To peel the eggs more easily, you can add a bit of vinegar to the water along with the salt.

For a scenic effect, you can decorate the eggs with toasted seeds or fresh herbs: an extra touch that makes a difference, both in taste and presentation!

If you wish to try other variations, you can replace part of the pesto with well-drained and finely chopped tuna; alternatively, you can opt for a version with red pesto, made with sun-dried tomatoes.

For the translation of some texts, artificial intelligence tools may have been used.

Stuffed Eggs with Pesto

PRESENTATION

INGREDIENTS

How to prepare Stuffed Eggs with Pesto

Storage

Tip

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