Super Creamy Basil Pesto Deviled Eggs

• Condiments

  • 1 tbsp Homemade or purchased basil pesto
  • 1 cup Mayo, heavy

• Baking & Spices

  • 1 Dusting of paprika, light
  • 1/8 tsp Garlic salt

• Dairy

  • 6 oz Cream cheese, regular
  • 1 Shavings of parmesan cheese
  • 1 tbsp Sour cream

• Other

  • 6 Jumbo or 8 extra-large eggs, hard-boiled

Found on wildflourskitchen.com

Ingredients

• 6 jumbo or 8 extra-large eggs, hard-boiled
• 1 cup heavy mayo
• 6 oz. regular cream cheese, very soft (I warm it in the microwave until stirable)
• 1 Tbl. sour cream
• 1 Tbl. homemade or purchased basil pesto
• ⅛ tsp garlic salt, if desired or needed
• light dusting of paprika for garnish
• shavings of parmesan cheese for garnish

Directions

• Place eggs into large saucepan and cover completely plus an inch with cold water.
• Heat over medium-high heat, stirring gently and constantly, until a full boil. Cover with lid, turn off heat. Let sit for 30 minutes. Place eggs into bowl of ice water and cool.
• Peel eggs, slice in half, place yolks into a bowl and egg white halves onto a serving plate.
• Mash egg yolks extremely well until fine crumbs. Stir in mayo, very soft cream cheese, sour cream, pesto and taste for saltiness. Add a little garlic salt to taste if needed.
• Spoon or pipe filling into egg white halves filling generously.
• Garnish with a light sprinkle of paprika and parmesan cheese shavings if desired.
• Serve cold. Refrigerate any leftovers.