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Thursday, May 6, 2010

Pesto Deviled Eggs

For this easy recipe you can use homemade or store bought pesto. Use the small end of a melon ball scoop to make perfect scoops of egg filling.

6 Large Eggs, hard-boiled and cooled
2 TB Pesto Sauce, plain or with pines nuts
2 TB Mayonnaise

Peel eggs, cut in half lengthwise, and remove yolks. Mash yolks and combine with Pesto Sauce and mayonnaise (adding more if needed) until smooth. Salt to taste. Fill egg whites with the yolk mixture. Garnish with fresh basil leaf or parsley sprig.

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