Italian Deviled Eggs with Pesto Genovese and Tomato Sauce

Method12 steps · about 25 min

1. 1

   Step 1: Put all four medium eggs in a saucepan and cover with cold water. Bring to a boil, then count eight minutes from the moment the water boils, until the whites and yolks are fully set. If using large eggs instead, allow ten minutes from boiling.

   Boil medium eggs from the start of boiling · 8 minUses 4 medium eggs · Cold water to cover the eggs, plus cold running water for cooling

2. 2

   Step 2: Drain the boiling water and cool the cooked eggs under cold running water for two to three minutes.

   Cool hard-boiled eggs under cold water · 3 minUses All four cooked eggs · Cold water to cover the eggs, plus cold running water for cooling

3. 3

   Step 3: Peel the cooled eggs promptly, removing every fragment of shell. Continue cooling as needed until comfortable to handle.

   Uses All four cooled eggs

   
4. 4

   Step 4: Cut each peeled egg in half widthwise. Carefully lift out every cooked yolk, keeping all eight white halves intact and separate from the yolks.

   Uses All four peeled cooked eggs

5. 5

   Step 5: Divide the cooked yolks equally between two small bowls. Season the first bowl with its pinch of salt and pepper and the second with its separate pinch. Mash both yolk portions with a fork, keeping the two bowls separate.

   Uses All yolks from the four eggs; keep eight white halves separate · A pinch of salt and pepper for the tomato yolk filling · A separate pinch of salt and pepper for the pesto yolk filling

6. 6

   Step 6: Stir all three tablespoons tomato sauce into the first bowl of seasoned mashed yolks.

   Uses Only the first bowl, containing half the cooked yolks · 3 tbsp tomato sauce for the tomato filling

   
7. 7

   Step 7: Stir all two tablespoons grated Parmigiano Reggiano and a little extra virgin olive oil into the tomato-yolk mixture until creamy.

   Uses All tomato-yolk mixture · 2 tbsp grated Parmigiano Reggiano for the tomato filling · extra virgin olive oil

8. 8

   Step 8: Spoon or pipe all the tomato filling into four of the eight empty white halves. Keep these filled halves chilled while preparing the second filling.

   Uses All tomato filling · Four of the eight empty white halves

9. 9

   Step 9: Stir all two tablespoons cream cheese into the second bowl of seasoned mashed yolks until smooth.

   Uses Only the second bowl, containing the other half of the cooked yolks · 2 tbsp cream cheese for the pesto filling

   
10. 10

    Step 10: Mix all two teaspoons pesto Genovese into the cream-cheese yolk filling until evenly combined.

    Uses All second-bowl filling · 2 tsp pesto Genovese for the pesto filling

11. 11

    Step 11: Spoon or pipe all the pesto filling into the remaining four empty white halves. Keep the filled eggs chilled until serving.

    Uses All pesto filling · The remaining four of the eight empty white halves

12. 12

    Step 12: Arrange both sets of filled eggs on a plate. If decorating, wash and thinly slice the small tomato, cut the four ready-to-eat anchovy fillets into small pieces and distribute them over the eight halves. Serve cold as four portions, keeping any remaining filled eggs refrigerated.

    Uses All four tomato-filled halves · All four pesto-filled halves · 1 small tomato for optional decoration · 4 ready-to-eat anchovy fillets for optional decoration