Pistou Deviled Eggs with Ratatouille Recipe

1. 1

   Hard-boil the eggs; cool, , and halve them; and carefully remove the yolks.

2. 2

   Reserve the whites.

3. 3

   Combine the egg yolks, mayonnaise, mustard, pesto, lemon juice, and basil in a medium, nonreactive bowl.

4. 4

   Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.

5. 5

   Evenly pipe or spoon the yolk mixture into the reserved egg white halves.

6. 6

   As desired, top with ratatouille.

* Per serving · 4 servings · Values may vary.

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