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5 from 1 vote

Avocado Pesto Deviled Eggs

Course Appetizers
Servings 24 deviled eggs


  • 12 hard boiled eggs
  • 2 avocados
  • Juice of 2 lemons
  • 1 teaspoon organic mustard
  • 1/4 cup pesto
  • 1 teaspoon crushed red pepper flakes
  • pickled carrots
  • sliced basil


  • Slice the eggs in half and put the whites on a platter. Put the yolks into the bowl of a food processor.
  • Add the avocado, lemon juice, mustard, pesto, and pepper flakes into the food processor along with a few pinches of salt. Process until smooth.
  • Put the mixture into a piping bag and pipe it into the egg whites.
  • Top each egg with a few pieces of julienned pickled carrot and a little basil. Enjoy!

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