Pesto Deviled Eggs - cooking recipe

Ingredients

6 hard-cooked eggs
2 Tbsp. pesto (page 27)
2 to 3 Tbsp. mayonnaise
flat leaf parsley leaves

Preparation

Halve eggs lengthwise, scoop out yolks and place them in small bowl; set aside egg white halves.
Add pesto and mayonnaise to yolks and stir until smooth.
Spoon mixture into halved egg whites.
Garnish each with a parsley leaf.
Makes 12 halves.