Pesto-Filled Deviled Eggs

1. 1

   To hard-cook eggs, place in a saucepan, fill with water and bring to a rolling boil over high heat.

2. 2

   As soon as water is at a roll, cover tightly and turn off heat.

3. 3

   Let stand for 12 minutes.

4. 4

   Meanwhile, fill a bowl with ice water.

5. 5

   Transfer hard-cooked eggs to ice water and leave until completely cooled.

6. 6

   Peel off shells and cut eggs in half lengthwise.

7. 7

   Remove yolks from eggs.

8. 8

   Set aside 3 of them for another use (or discard) and mash the other 3 together with the pesto, either in a mortar and pestle or in a food processor.

9. 9

   Pipe, scoop or spoon into the egg whites.

10. 10

    If desired, season exposed egg whites with salt and pepper.

11. 11

    Arrange on a plate or small platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.