Two Great Recipes for Deviled Eggs

Pesto Princess © Deviled Eggs

Hello #LoyalRoyals

If you’re looking for me this festive season, I may not be as easy to get hold of on Instagram or email as I’ll be spending time away from my screen. I’ve got clear intentions of ‘being present’ for my family and friends, hopefully with toes in the water, an ice cold drink in hand and a plate of these insanely delicious deviled eggs to share.

You’ve worked hard this year, #loyalroyals. I hope you’ll give yourself some time to recharge.

With love from a huge deviled egg fan
HRH Kathleen

You will need

12 free range eggs
2 Tbsp apple cider vinegar
2 Tbsp olive oil
Black pepper to taste
Sea salt to taste
Micro herbs to serve

For the guacamole deviled eggs
2 avocados
3 Tbsp Pesto Princess Chimichurri

For the spicy hummus deviled eggs
1 can corn kernels
½ tub Pesto Princess Hummus
1 Tbsp Pesto Princess Harissa Paste
1 small red pepper, cut into tiny cubes

Devilled eggs prep

How to

1. Place the eggs in a pot on high heat, in cold water. Boil for 5 minutes. Remove from the heat and plunge the eggs into cold water.

2. Peel the cold eggs. Cut some in half lengthways and some width ways to add some flair to your deviled eggs platter. Carefully scoop out the yolks and set aside.

3. To make the guacamole filling, combine half of the egg yolks with 1 and a ½ avocados and the Pesto Princess Chimichurri. Mix until smooth.

4. To make the spicy hummus filling, combine the Pesto Princess Hummus and the Pesto Princess Harissa Paste with the other half of the egg yolks. Mix until smooth and season to taste.

5. Drain the corn kernels and place in a mixing bowl. Add the remaining ½ of the avo, cut into tiny cubes. Season with one tablespoon of apple cider vinegar and olive oil. Season well.

6. In a separate bowl, toss the red pepper with one tablespoon of apple cider vinegar, olive oil and seasoning.

7. To build the deviled eggs: fill 12 egg white halves with the hummus mixture and the other 12 with the guacamole mixture. Top the hummus eggs with the finely diced red pepper. For the guacamole eggs, top with your avo and corn salsa.

Garnish with micro greens and serve!

Serves 6 as a snack.

Food styling and photography by Michelle Parkin.
Food Assistant: Bianca Strydom


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