⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 10 minutes

Spring is in the air, and that means it's time to whip up something fresh, festive, and absolutely irresistible for Easter! These Springtime Deviled Eggs with Herb Pesto are a twist on the classic—creamy, zesty, and packed with bright green herbs for a seasonal pop of flavor. Whether you're hosting an Easter brunch or just want a fun and elegant appetizer, these will disappear fast!

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📸 *A tray of beautifully arranged deviled eggs, garnished with microgreens*

Why You’ll Love This Recipe!

Easter and deviled eggs go hand in hand, but this version takes things up a notch with a fresh, homemade herb pesto. It adds a bright, garlicky, and slightly nutty contrast to the creamy egg filling. Plus, they look absolutely gorgeous on any holiday table!

I love making deviled eggs for Easter because they’re easy, make-ahead friendly, and always a crowd favorite. This version stays true to tradition while bringing something extra special. And don’t worry—if you’re short on time, store-bought pesto works just fine!

Pair these with a light and bubbly drink, like a sparkling lemonade or a crisp white wine, and you have the perfect way to kick off your Easter feast.

Ingredients

🍽️ Servings: 12 halves (6 whole eggs) • 🔥 Calories/Serving: 90

For the Eggs:

6 large eggs
¼ cup mayonnaise
1 tsp Dijon mustard
½ tsp white vinegar
Salt & black pepper, to taste

For the Herb Pesto:

½ cup fresh basil leaves
¼ cup fresh parsley
1 clove garlic
2 tbsp pine nuts (or walnuts)
¼ cup Parmesan cheese
3 tbsp olive oil
½ tsp lemon zest
Salt, to taste

For Garnishing:

Microgreens or chopped chives
Paprika (optional)

Steps

Step 1

Boil the eggs

Place eggs in a pot, cover with water, and bring to a boil.
Once boiling, turn off heat and cover for 10 minutes.
Transfer to an ice bath and let sit for 5 minutes before peeling.

Step 2

Make the filling

Slice eggs in half and scoop out the yolks.
Mash yolks with mayo, Dijon, vinegar, salt, and pepper until smooth.

Step 3

Make the herb pesto

In a food processor, blend basil, parsley, garlic, nuts, Parmesan, lemon zest, and salt.
Drizzle in olive oil until smooth.

Step 4

Assemble the deviled eggs

Pipe or spoon the yolk mixture back into the egg whites.
Drizzle with pesto and garnish with microgreens or chives.

Step 5

Serve and enjoy!

Optional: Lightly dust with paprika for color.

Make it your own!

Spicy Twist: Add a pinch of cayenne or a drizzle of hot honey.
No Nuts? Skip them or swap for sunflower seeds.
Dairy-Free? Omit the Parmesan in the pesto and use nutritional yeast instead.
Extra Fancy? Top with crispy prosciutto crumbles or a small edible flower!