Quinoa and Green Garlic Pesto Deviled Eggs

One of my favourite smells on the farm, is our fresh green garlic. It has a beautiful subtle garlic smell and is full of flavour. I love using it to make fresh pesto as the sauce is so versatile. I make a large jar of it and store it in the fridge for quick and delicious flavour  booster in my meals. These reviled eggs are simple to make and an absolutely elegant addition to your breakfast, brunch or lunch table. You can also enjoy a Parsnip and Parsley Soup and Potato Salad using this versatile Green Garlic Pesto.


12 large farm eggs, hard boiled and halved

1/4 cup quinoa, cooked as per package directions

1 ripe avocado, mashed

4 tbsp. Green Garlic Pesto

Smoked Paprika (optional)

Living sprouts


Scoop out yolks in a medium bowl and mash. Add quinoa, avocado and

green garlic pesto, mix well.

Arrange egg whites on a platter. With a spoon or a piping bag fitted with a

large hole t, divide the mixture among the eggs.

Season tops with smoked paprika if using and top with sprout.

Note: You can substitute smoked paprika with chilli pepper or sumac. You

can also substitute sprouts with fresh cilantro or parsley.

SERVINGS 4 -6 | PREP & COOK TIME 30 minutes.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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