Pesto Eggs Recipe

Posted by
Rate It!
Pesto Eggs
Add your photo!
Count
Calories
Minutes

Ingredients:

Directions:

  1. Boil eggs by placing eggs in tap water and bring to boil. Immediately remove from heat and cover and let sit for 15 minutes. Use a timer and do not overcook. If using extra large eggs add two minutes. Remove and run cold water over eggs to stop cooking. Shell and cut in half. Remove and discard yolks.
  2. Mix pesto and small amount of finely minced onion and grated Parmesan place in shells. Refrigerate.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 35.75 Kcal (150 kJ)
Calories from fat 22.5 Kcal
% Daily Value*
Total Fat 2.5g 4%
Cholesterol 93mg 31%
Sodium 35.5mg 1%
Potassium 34.5mg 1%
Total Carbs 0.25g 0%
Protein 3.25g 7%
Iron 0.5mg 3%
Calcium 14mg 1%
Amount Per 100 g
Calories 143 Kcal (599 kJ)
Calories from fat 90 Kcal
% Daily Value*
Total Fat 10g 4%
Cholesterol 372mg 31%
Sodium 142mg 1%
Potassium 138mg 1%
Total Carbs 1g 0%
Protein 13g 7%
Iron 2mg 3%
Calcium 56mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 0.9
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top