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Bacon Basil Pesto Deviled Eggs

Course Breakfast
Cuisine Paleo
Cook Time 20 minutes
Total Time 20 minutes
Servings 12 Deviled eggs


For the pesto

  • 1/4 cup Fresh Basil
  • 3 tbsp Pine nuts (toasted)
  • 1 tsp Sea Salt
  • 1/4 cup Extra Virgin Olive Oil

For the eggs

  • 6 Eggs
  • 3 slices bacon (cooked crispy)
  • 2 tbsp Pesto (prepared)


  1. To hard boil the eggs: Add the eggs to a pot of cool water. Set it on high heat and bring to a boil. As soon as the water reaches a rolling boil, turn the heat off and cover the pot. Set a timer for 12 minutes. After 12 minutes, run cool water over the eggs and set aside until cool enough to peel. Store in the refrigerator.
  2. For the pesto: Add the basil, toasted pine nuts and salt to a food processor or table top blender. Close the lid and turn to low. Stream in the olive oil through the feed tube while processing Continue until the pesto reaches desired consistency.
  3. To make the deviled eggs: Cut each hard-boiled egg in half lengthwise. Remove the yolks from each and place them in a bowl. Add 2 tbsp pesto to the yolks. Smash with the back of a fork and then stir until combined. Crumble in the bacon, and fold into the mixture. Reserve a few pieces for garnish if desired.
  4. Spoon a heaping tsp into each of the egg whites. Garnish with fresh basil or bacon. Enjoy!