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Ready-made pesto sauce makes these deviled
eggs quick and easy.
Deviled Pesto Eggs
- 6 hard-cooked eggs
1/4 cup mayonnaise
1/2 teaspoon Dijon-style mustard
1 tablespoon pesto sauce
1 tablespoon freshly grated Parmesan cheese
1 teaspoon fresh lemon juice
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish
Capers for garnish
- Peel eggs and slice in half lengthwise.
Remove yolks. In a small bowl, mash yolks; add mayonnaise and
mustard, blending until smooth. Stir in pesto, Parmesan and lemon
juice. Season with salt and pepper.
- Spoon into egg white shells and garnish
with parsley and capers. Keep refrigerated until serving time.
Makes 12 appetizers.
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