Oh boy, another deviled egg recipe. I'm sure you're just dying to add it to your collection, right? But wait, before you scroll past, let me tell you - this is not just any deviled egg recipe. This is the deviled egg best recipe ever. Yeah, I said it.
Now, I know what you're thinking. "What makes this recipe so special?" Well, I'll tell you - it's all about the perfect balance of creamy and tangy filling, the delicious ham, and of course, the oh-so-important hard-boiled eggs!
Trust me, once you try this recipe, you'll never go back to those other mediocre deviled egg recipes.
Boiling Eggs: Art or Science?
Let's start with the basics - if you're going to make deviled eggs, you better make sure those eggs are boiled to perfection. Otherwise, you'll end up with a sad, rubbery mess. And who wants that? Nobody.
Don't want to deal with the troubles of hard boiling eggs? Check out how to hard boil eggs in the air fryer!
Mayo and Pesto: The Dynamic Duo of These Deviled Eggs
Ah, the filling. The star of the show. The thing that separates the real deviled egg connoisseurs from the posers. And in my recipe, the filling is all about the perfect balance of creaminess and tanginess.
Now, some people might try to tell you that there's a secret ingredient that makes the perfect deviled egg filling. But let's be real - it's all about the mayo and my simple walnut pesto.
The Power of Toppings
Sure, you could just plop some filling into a halved egg and call it a day. But where's the fun in that? No, my friends, the real magic of deviled eggs is in the toppings and garnishes.
Now, some people might try to tell you that less is more when it comes to toppings. Usually those people are wrong, but in this case they're correct. The key to this deviled eggs best recipe is to let the filling be the star of the show & to top the eggs off with one powerful ingredient that will bring it all together. Fresh basil.
If you are feeling like adding a little bit more to this recipe you can place a few ham cubes on top as well!
It's All About the Presentation, Baby
Plating & "decorating" the eggs is my favorite part about the whole recipe (besides eating them, of course). Since this deviled egg recipe doesn't require a bunch of toppings, you need to make sure that the presentation is on its A-game!
My favorite way to serve these eggs is by cutting them horizontally instead of vertically, which is the traditional way of cutting deviled eggs. This gives you more room for all that delicious filling while giving you more room to add the filling, giving you a prettier result.
Your New Favorite Deviled Eggs Best Recipe Ever: Green Deviled Eggs & Ham
- Place the egg yolks in a medium sized bowl and mash into a fine crumble using a fork. Add mayonnaise, pesto, ham, salt, and pepper, and mix well.
- Fill each egg white with a heaping teaspoon of the yolk mixture, dispersing evenly. Slice the fresh basil in to thin ribbons (chiffonade) and top each egg with a bit of the basil. Store the eggs in refrigerator until ready to serve.
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Frequently Asked Questions about Deviled Eggs Best Recipe:
Perfect, easy-to-peel hard-boiled eggs are made by boiling for 30 seconds, a very mild simmer for 13 minutes, and an ice bath at the end.
Yes, you should let eggs cool almost all the way if not completely before you start making your deviled eggs.
Before attempting to peel the eggs, let them cool for at least five minutes in the ice bath.