Hard Boiled Eggs with Pesto

hard boiled eggs with pesto

Hard Boiled Eggs with Pesto

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Pesto is a thick basil sauce from Genoa in Italy. Although it is easy to make, you can use 4 tablespoons of ready-made pesto sauce instead. Homemade sauce can be sealed and refrigerated for a week. You will need a liquidiser for this recipe.
Servings: 4
Calories: 184
Prep Time 10 minutes
Cook Time 10 minutes


  • 4 eggs
  • 1 small clove garlic
  • 2 large sprigs basil
  • 1 oz pine nuts
  • 1 oz grated Parmesan cheese
  • 1 tablespoon virgin olive oil
  • Freshly ground black pepper
  • 2 beef or large tomatoes for garnish


  • Hard-boil the eggs for 10 minutes. Cool them under running water and shell, then cut in half lengthways and remove the yolks.
  • To make the pesto, crush the garlic and place it in the liquidiser along with the basil sprigs and pine nuts, reserving some basil leaves for garnish. Blend until smooth.
  • Add the egg yolks and cheese and blend again, then add the olive oil and quickly blend once more. Season to taste, using plenty of pepper.
  • Pile the pesto mixture into the hollows of the egg whites and serve garnished with slices of tomato and the reserved basil leaves.
Calories: 184 kcal
Carbohydrates: 4 g
Protein: 10 g
Fat: 15g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 170 mg
Sodium: 174 mg
Potassium: 261 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 824 IU
Vitamin C: 9 mg
Calcium: 112 mg
Iron: 1 mg
Ingredients Egg
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