Pesto Deviled Eggs

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Basil leaves or parsley, fresh leaves

• Refrigerated

  • 12 Hardboiled eggs

• Condiments

  • 2 tbsp Basil pesto
  • 1/4 cup Mayonnaise

Found on bettycrocker.com

Description

Ingredients

• 12 hardboiled eggs, peeled
• 1/4 cup mayonnaise
• 2 tablespoons basil pesto
• 1 tablespoon fresh basil leaves or parsley leaves, chopped

Directions

• 1 Cut eggs lengthwise in half. Slip out yolks into small bowl; mash with folk.
• 2 Stir mayonnaise and pesto into yolks until smooth and creamy. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
• 3 Just before serving, garnish with basil leaves.

Nutrition