Pesto Deviled Eggs
Servings: 6
Ingredients
- 6 large eggs hard boiled and cooled
- 2 tbsp mayonnaise
- 1 tbsp pesto
- Sea Salt
- Cracked Black Pepper
- 2 tbsp grated parmesan
- 1/2 tsp hot pepper flakes
- fresh basil
- Plastic food storage bag
Instructions
- Halve the eggs lengthwise and place on platter or plate. Gently remove the yolks and transfer them to a food processor or bowl.
- Add the mayonnaise and pesto and process or mash with a fork until smooth. Season with salt and pepper.
- Transfer to the plastic storage bag and trim a corner. Pipe filling into egg white halves and garnish with additional salt, pepper, parmesan cheese, hot pepper flakes and fresh basil. Chill until ready to serve.
- You could also drizzle a little of the pesto on top of the eggs just before serving.