Imagine a deviled egg filling that is impossibly creamy, brightened up with a burst of fresh basil and lemon, and finished with the satisfying, earthy crunch of roasted salted pepitas. It’s a texture lover’s dream. Topped with a sprinkle of finely ground black pepper and crumbled shaved Parmesan cheese, this deviled egg recipe strikes the perfect balance of creamy, salty, nutty, tangy flavor. Sophisticated enough for a holiday appetizer but simple enough for a Tuesday night craving, these Deviled Eggs with Basil Pumpkin Seed Pesto are the year-round staple your recipe box has been missing.
For years, I’ve been on the great and all too often catastrophic pursuit to find the ultimate way to store fresh basil, without it instantly withering away or turning into swamp creature mush after just a few wee days. I’ve tried putting it in the refrigerator in multiple combinations. Wrapped in a damp paper towel in a large sealed plastic bag; wrapped in a damp paper towel in a large unsealed plastic bag; wrapped in a dry paper towel in a large plastic bag; both sealed and unsealed. Stored on the counter in a jar of water. Both a full jar of water and a jar with only a few inches of water. Stored in a jar of water inside the refrigerator. Once again with both a full jar of water and a jar with only a few inches of water. None of these storage methods ever seemed 100% foolproof. For the most part, the fresh basil stayed usable for only a few days if I was lucky.
But recently, I came across several articles insisting the best way to store basil is on the countertop, in a jar filled with water, covered with an unsealed large plastic bag. Now, I’m not saying having a large plastic bag covering basil on your countertop is the prettiest thing in the world, but heck, it sure does seem to be the most effective way to keep basil fresh. Almost three weeks ago, I bought a large bunch of fresh basil at my local farmer’s market and have stored it this way ever since. That dang bunch of fresh basil is still going strong, y’all. I’ve used it in two deviled egg recipes, finely chopped it to add to mayonnaise for sandwiches, and I still have enough leftover to probably make two or three more recipes. So, if you’re wondering how to store your basil. This is a definite win as far as I’m concerned. Now, I’m testing it out on fresh dill. I’ll let y’all know how that goes.
Ingredients:
- 12 Large Hard-Boiled Eggs
- Zest of 1 Lemon
- 1 Tablespoon Lemon Juice
- 3/4 Teaspoon Finely Ground Black Pepper (Additional for Garnish)
- 1/4 Cup Roasted Salted Pepitas or Pumpkin Seeds, Roughly Chopped
- 1/4 Cup Fresh Basil, Very Finely Chopped
- 1/2 Cup + 2 Tablespoons Mayonnaise (Approximately)
- Parmesan Cheese, Freshly Shaved
Directions:
- Halve the hard-boiled eggs lengthwise, placing the yolks into a medium-sized bowl.
- Mash the egg yolks with the tines of a fork.
- Add the lemon zest, lemon juice, pepper, pumpkin seeds, and basil. Stir well to combine.
- Add 1/2 cup of mayonnaise to the bowl. Stir well to combine. If needed, add the remaining 2 tablespoons of mayonnaise, one at a time, to reach the perfect deviled egg consistency. Stir well to combine.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Top each egg with a bit of crumbled shaved Parmesan, then sprinkle each egg with a little finely ground black pepper.
Suggestions:
- CLICK HERE to see the best way to hard-boil eggs.
- I used large eggs for this deviled egg recipe. If you are using smaller or larger eggs, you may need to adjust the amount of mayonnaise used in this recipe to prevent the filling from turning runny or becoming too thick.
- Start with 1/2 cup of the mayonnaise. You may or may not need the additional 2 tablespoons of mayonnaise to reach the perfect deviled egg consistency. Add the mayonnaise 1 tablespoon at a time.
- If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And if your filling is too runny, you can use the extra yolks to solve that dilemma.
- Thinly shave the Parmesan cheese with a potato or vegetable peeler. To garnish the eggs, crumble the shaved cheese with your fingers over each egg. You can use your fingers to lightly press or poke the cheese down into the egg filling so that it doesn’t fall off.
Improvements:
- Add 1/2 teaspoon of onion or garlic powder to the deviled egg filling.
- If you love this fall-inspired deviled egg recipe, make sure to check out our recipe for Sweet Chili Candied Pumpkin Seed Deviled Eggs.
- Replace the pumpkin seeds with pine nuts.
- Add 1 teaspoon of honey to the deviled egg filling for a touch of sweetness.
- CLICK HERE to see over 60 of our mouth-watering deviled egg recipes
Ingredients:
- 12 Large Hard-Boiled Eggs
- Zest of 1 Lemon
- 1 Tablespoon Lemon Juice
- 3/4 Teaspoon Finely Ground Black Pepper (Additional for Garnish)
- 1/4 Cup Roasted Salted Pepitas or Pumpkin Seeds, Roughly Chopped
- 1/4 Cup Fresh Basil, Very Finely Chopped
- 1/2 Cup + 2 Tablespoons Mayonnaise (Approximately)
- Parmesan Cheese, Freshly Shaved
Directions:
- Halve the hard-boiled eggs lengthwise, placing the yolks into a medium-sized bowl.
- Mash the egg yolks with the tines of a fork.
- Add the lemon zest, lemon juice, pepper, pumpkin seeds, and basil. Stir well to combine.
- Add 1/2 cup of mayonnaise to the bowl. Stir well to combine. If needed, add the remaining 2 tablespoons of mayonnaise, one at a time, to reach the perfect deviled egg consistency. Stir well to combine.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Top each egg with a bit of crumbled shaved Parmesan, then sprinkle each egg with a little finely ground black pepper.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
Spicy Latin Baked Cheese Crisps with Pepitas
Sweet Chili Candied Pumpkin Seed Deviled Eggs
Flourless Pumpkin Seed Peanut Butter Blossoms
Let’s be honest, a party, cookout, or family gathering without deviled eggs feels incomplete. But a party with the same ol’ boring traditional deviled eggs? Well, that’s just a missed opportunity. It’s time to elevate your appetizer game and give this beloved classic the bold, sophisticated twist it deserves. And we’ve got you completely covered with our unique collection of Most Loved Italian-Inspired Deviled Egg Recipes. Whether your heart sings for a sprinkle of Italian seasoning, the crisp saltiness of pancetta, the sweet tang of balsamic, or the intense flavor of sun-dried tomatoes, we have a version that will make you the undisputed hero of any gathering. Whether you crave something tangy with capers and fresh basil or something rich with tomato or olives, we have a recipe you’ll fall head over heels in love with. CLICK HERE for the recipes.
If you’re tired of the same old mustard and mayonnaise boring routine when it comes to making deviled eggs, you’ve definitely come to the right place. Whether you’re looking for a spicy kick of flavor, zesty unexpected fillings, or garnishes that practically double as works of art, our latest recipe round-up features thirteen deviled egg recipes that are anything but bland. From impressively elegant to creatively wild, these deviled eggs are guaranteed to leave your guests talking. CLICK HERE for the recipe.
2026
Apple Cornbread Muffins with Cinnamon Icing
Sweet Potato and Ham Quiche with Dill & Nutmeg
Deviled Eggs with Basil Pumpkin Seed Pesto
Make sure to check out all of the other great Fall Flavors Week recipes below. A huge thanks to Jolene’s Recipe Journal for hosting this event.
- Apple Crumble Muffins by A Day in the Life on the Farm
- Apple Squares by Hezzi-D’s Recipe Box
- Easy Crock Pot Beef Stew by Blogghetti
- Deviled Eggs with Basil Pumpkin Seed Pesto by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Lentil Sweet Potato Salad by Magical Ingredients
- Sweet Potato Waffles with Cranberry Orange Topping by Jolene’s Recipe Journal
- Pear Fritter Loaf Cake by Karen’s Kitchen Stories
- Pumpkin Chili with Roasted Poblano Peppers, Black Beans & Corn by A Little Fish in the Kitchen
- Spiced Pumpkin Chocolate Chip Bread by A Kitchen Hoor’s Adventures
- Rosemary-Caramel Apple Coffee Cake by The Spiffy Cookie
- Yogurt Dill Dip by Art of Natural Living
