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Deviled Pesto Eggs

6 hardboiled 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

1. 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.
2. Spoon into egg white shells and garnish with parsley and capers. Keep refrigerated until serving time.

Makes 12 appetizers.