Paleo Pesto Deviled Eggs Recipe

For a paleo twist on the classic appetizer, this recipe swaps out ingredients with added or refined sugar for bright and herbaceous homemade pesto mayonnaise. Even your non-paleo neighbors and friends will beg to know your secret once they try these bursts of flavor at your next potluck!

Instructions

1. Boil the eggs on the stovetop for 10 minutes and immediately transfer to a bowl of ice water to cool. Alternatively, hard boil the eggs using the Instant Pot method.
2. Peel the eggs and reserve them while you make the mayonnaise.
3. Add the mayonnaise, garlic, basil, spinach, and a squeeze of lemon to a wide-mouthed mason jar or another cylindrical container. Insert an immersion blender and pulse until smooth.
4. Slice the eggs in half and add the yolks to a bowl along with the pesto mayonnaise, brown mustard, and a pinch of salt. Mash until the mixture is creamy, tasting and adjusting by adding more salt or another squeeze of lemon juice.
5. Add the egg filling to a Ziploc bag and cut a small hole in the corner of the bag. Squeeze the filling through the bag and fill the egg whites. Serve immediately or refrigerate.