Looking for a spin on the traditional deviled eggs? How about a pesto deviled egg? Here’s my version and I used my beet pickled hard-boiled eggs to complete this dish.
- 9 hard-boiled eggs
- 1/3 cup fresh basil
- 2 cloves garlic
- 2 TB Olive Oil
- 3 TB mayonnaise
- 1/4 cup grated Parmesan Cheese
- a pinch of Kosher salt and ground black pepper
Slice your hard-boiled eggs and remove the yolks. Wipe out the whites with a damp paper towel and set aside. Using a food processor combine the egg yolks, basil, garlic, Olive Oil, mayonnaise and Parmesan Cheese. Process until smooth. Season with salt and pepper to your liking. Scoop this mixture into a plastic sandwich baggy, snip a little off one end, apply a little pressure to get the filling to move through the snipped end. Use this method to pipe the filling into the egg whites.