Pesto Deviled Eggs
Even someone who adores deviled eggs can get tired of making them the same way over and over and over. In this updated version of the classic recipe, the addition of savory pesto make deviled eggs especially tasty.
Shell the eggs, cut in half lengthways and remove the yolks. Set the whites aside on a large plate.
Mash the yolks with a fork in a bowl. Stir in the pesto and mayonnaise. 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 each filled egg half with a small dollop of pesto.