Oh boy — another deviled egg recipe. Before you scroll past, give this one a chance. This isn’t just any deviled egg variation; it’s a well-balanced, flavorful take that many people come back to again and again.
What sets this recipe apart is the creamy, tangy yolk filling combined with savory ham and fresh herbs, all built on perfectly cooked hard-boiled eggs.
Once you try this version, you may never go back to other basic deviled eggs.
Boiling Eggs: Art or Science?
Getting the eggs right is the foundation of great deviled eggs. Overcooked yolks become chalky and develop an off-putting ring; undercooked eggs are too soft to handle. Aim for a consistent method so you end up with tender whites and creamy yolks every time.
If you prefer another method, air-frying eggs is a handy alternative for reliably cooked hard-boiled eggs.
Mayo and Pesto: The Dynamic Duo
The filling is the heart of any deviled egg. For this recipe the balance comes from mayonnaise for creaminess and a basil-walnut pesto for brightness and depth. A little ham adds savory contrast and texture.
Use a good-quality mayo and a prepared basil pesto you enjoy. If using store-bought pesto, check labels if you need it to be gluten-free.
The Power of Toppings
A simple topping can elevate the whole bite. Let the filling shine, then finish each egg with a small, punchy garnish. In this recipe thin ribbons of fresh basil (chiffonade) brighten the flavor and add color.
If you want extra convenience or a meatier bite, add a few small diced ham cubes on top for texture and saltiness.
Presentation Matters
Plating can make a simple appetizer feel special. For a neat presentation and extra room for filling, try cutting the eggs horizontally rather than the traditional vertical halves—this provides a broader surface for the yolk mixture and creates a pleasing look on the platter.
Your New Favorite Deviled Eggs Best Recipe Ever: Green Deviled Eggs & Ham
K.C. Cornwell
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Ingredients
- 6 eggs hard boiled and sliced in half lengthwise
- ¼ cup mayonnaise
- 2 teaspoon prepared Basil Pesto (if using store bought, be sure it’s Gluten Free)
- 2 tablespoon ham diced
- dash of salt
- Freshly ground black pepper
- Fresh Basil for garnish
Instructions
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Place the egg yolks in a medium bowl and mash with a fork until crumbly. Stir in the mayonnaise, pesto, diced ham, salt, and pepper until well combined.
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Spoon a heaping teaspoon of the yolk mixture into each egg white. Slice fresh basil into thin ribbons (chiffonade) and garnish each egg with a bit of basil. Refrigerate until ready to serve.
Nutrition
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Frequently Asked Questions about This Deviled Egg Recipe
A reliable method is to bring eggs to a brief boil, maintain a gentle simmer for several minutes, then transfer them to an ice bath. Cooling in ice water helps the shell separate and makes peeling easier.
Yes. Let the eggs cool almost completely before assembling so the filling stays firm and easy to work with.
Allow them at least five minutes in an ice bath before peeling; longer is fine and helps ensure they’re fully cooled.