PESTO-FILLED DEVILED EGGS

Pesto-Filled Deviled Eggs image

Deviled eggs may be old fashioned, but I will always have a weakness for them. I'm always experimenting with fillings for these perfect little protein packages. Pesto, mixed with half of the hard-cooked yolks, is pungent and rich. I particularly like the basil-mint version. Serve these as an hors d'oeuvre or as part of a light lunch.

Provided by Martha Rose Shulman

Categories brunch, dinner, lunch, appetizer, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 3

Ingredients

6 extra-large eggs
1/3 cup pesto, either basil pesto or (preferably) basil-mint (1/2 recipe)
Salt and freshly ground pepper to taste (optional)

Steps:

To hard-cook eggs, place in a saucepan, fill with water and bring to a rolling boil over high heat. As soon as water is at a roll, cover tightly and turn off heat. Let stand for 12 minutes. Meanwhile, fill a bowl with ice water. Transfer hard-cooked eggs to ice water and leave until completely cooled. Peel off shells and cut eggs in half lengthwise.
Remove yolks from eggs. Set aside 3 of them for another use (or discard) and mash the other 3 together with the pesto, either in a mortar and pestle or in a food processor. Pipe, scoop or spoon into the egg whites.
If desired, season exposed egg whites with salt and pepper. Arrange on a plate or small platter and serve.

Nutrition Facts : @context http, Calories 80, UnsaturatedFat 3 grams, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 80 milligrams, Sugar 0 grams, TransFat 0 grams