Deviled Eggs with Sorrel-Pistachio Pesto

by Jess Thomson

Serves 6
Prep Time: 30 minutes
from Edible Seattle Spring 2008

Sorrel looks like little elongated spinach leaves, but its bright, lemony flavor packs a punch. Whirl it into a quick pesto, and secret it between the white and yolk of a deviled egg for an herby surprise in each bite. The leftover pesto is delicious spread on sandwiches or grilled salmon.


1 large clove garlic, crushed
1/4 cup toasted pistachios
Salt and freshly ground black pepper
2 1/2 ounces fresh sorrel leaves (about 2 packed cups)
1 teaspoon freshly squeezed lemon juice
1/3 cup extra virgin olive oil
1/4 cup (lightly packed) freshly grated Parmesan cheese
6 hard-cooked eggs
1 teaspoon Dijon mustard
2 tablespoons plain low-fat yogurt
1 tablespoon mayonnaise


First, make the pesto: In a small food processor, whirl the garlic, pistachios and ¼ teaspoon salt together until very finely chopped. Add a grinding of pepper and the sorrel, and process to make a thick green paste. Add the olive oil, and process again until completely blended. Transfer the pesto to a bowl and stir in the cheese by hand. Season to taste with salt and pepper and set aside.

Cut the eggs in half lengthwise, and scoop the yolks into a small bowl. Add the remaining ingredients, season with salt and pepper and mix to blend.

To assemble, spoon 1/2 teaspoon pesto into the bottom of each white, and top with a scoop of the yolk mixture. Serve as-is to surprise guests, or top each with a small dollop of the pesto.


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