Pesto Deviled Eggs


12 eggs
1/2 cup pesto
pine nuts (for garnish)
basil leaves (for garnish)
6 tbsp mayonaisse


Put the eggs in a large pot filled with enough cold water to cover them. Place over high heat and bring water to a boil, turn down to low and let cook for 15 minutes. Remove from the heat and put eggs in ice water for 12 minutes. Tap the eggs all over to crack the shells, after they have cooled down a little, then return to cold water.

Peel the eggs and cut in half, length-wise. Carefully remove the yolks from eggs and put them in a medium bowl. Mix yolks, 2 heaping teaspoons of pesto and mayo until well combined. Add more pesto, after tasting, if you like. Add more salt and pepper, if necessary. If it seems to dry, add more mayo. Spoon or pipe mixture into the hollowed out egg whites.

Garnish the top of each egg with a few pine nuts, a dollop of pesto, and small basil leaves.

Cover with plastic wrap and keep in fridge till ready to serve.

Course: Appetizer
Cuisine: American
Uploaded by: Jamee Robinson
Added on: 2007-12-26 09:04:58