I LOVE a cutesy appetizer, especially when it’s time to deck out an extravagant holiday grazing table. Since I already consider deviled eggs to be among my top 5 favorite party bites, I figured it was time to give this crowd-pleasing appetizer an upgrade. With the addition of pesto, grated Parmesan, and crushed red pepper flakes, these two-bite beauties transform from their standard pale yellow, paprika-dusted form to towering, bright green mini Christmas trees. Serve these at your next holiday potluck, brunch, or festive weeknight dinner when you can’t be bothered with real food.
The secret to getting these to the perfect texture lies in how you blend the ingredients. Pesto has a high fat content, which needs to be emulsified to create a smooth, fluffy filling instead of one that is heavy and laden with oil. Adding a bit of mayo to the mix certainly helps with that, but the best way to guarantee filling success is to blend it with a hand mixer or in a food processor. Simply mashing the ingredients together with a fork will result in a filling that is too chunky and oily, making it impossible to get the creamy, towering trees we’re after.
Store leftover deviled eggs in an airtight container in the refrigerator for up to 3 days.
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