Ingredients
12
hardboiled eggs, peeled
1/4
cup mayonnaise
2
tablespoons basil pesto
1
tablespoon fresh basil leaves or parsley leaves, chopped
Preparation
Cut eggs lengthwise in half. Slip out yolks into small bowl; mash with folk.
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.
Just before serving, garnish with basil leaves.
