Pesto Deviled Eggs

Who doesn't like deviled eggs? Sure, we all like the kind that Mom used to make, but leftover hard boiled eggs are the perfect vehicle for all kinds of flavors. In this version, pesto makes these deviled eggs especially tasty.

Ingredients:

6 hard boiled eggs
2 Tbsp mayonnaise
2 Tbsp extra virgin olive oil
1 Tbsp pesto, plus extra for garnish
1 Tbsp grated parmesan cheese
1/2 tsp lemon juice
Salt & pepper
Fresh basil leaves
Toasted pine nuts

Directions:
Shell the eggs, cut in half lengthways and remove the yolks. Set the whites aside on a large plate.
Using a food processor, process the yolks with the mayonnaise and olive oil until smooth. Stir in the pesto, parmesan cheese and lemon juice. Season to taste with salt and pepper
Using a pastry bag or a spoon, fill the hollow of the egg white with the yolk mixture.
Garnish with a basil leaf, a small dollop of pesto and a couple pine nuts.

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Pesto Deviled Eggs

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