Sundried Tomato Pesto Deviled Eggs

Another great make ahead breakfast. If standard deviled eggs are a classier boiled egg, then these are like deviled eggs on steroids. All the yumminess of a deviled egg mixed with macadamia nuts, basil and sundried tomatoes. Need I say more?

Sundried tomato pesto deviled eggs

Sundried tomato pesto deviled eggs

A few halves served with some breakfast sausages (homemade of-course) and you are good to go! Or just have them on hand in the fridge for a quick protein hit anytime.

sundried tomato deviled eggs

Sundried Tomato Pesto Deviled Eggs

Take your basic deviled eggs to the next level. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Servings: 4


  • 12 eggs
  • 1/2 lemon, juiced
  • 1/3 cup fresh basil
  • 1/3 cup sundried tomatoes
  • 1/3 cup macadamia nuts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 cup mayo
  • Paprika to garnish


  • Hard boil the eggs in a large saucepan: Cover the eggs with cold water in a large saucepan. Let them go on high heat till the water starts bubbling, set your timer for 5 mins Prep a large bowl with cold water and ice cubes. Once the timer goes off, dunk the eggs into the ice bath to cool them off (This will also help make them easier to peel).
  • Shell and halve the eggs and scoop out yolks into a food processor.
  • Into the egg yolks, add the basil, sundried tomato, macadamia nuts, olive oil, salt, mayo and juice of the 1/2 lemon.
  • Blend till it smooth. You might need to give it a stir halfway through to get things all combined.
  • Scoop the pesto yolks back into the eggs. You can be all fancy and use a piping bag. But let’s be real, scooping works fine and it’s less clean up.
  • Sprinkle with paprika and refrigerate till ready to eat. Enjoy!


(These will keep in the fridge for up-to 4 days)

Sundried tomato pesto deviled eggs


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