Basil Deviled Eggs - cooking recipe

Ingredients

6 eggs, at room temp
1/4 cup pine nuts, lightly toasted and coarsely chopped
1/2 cup sour cream
1 1/2 teaspoons Dijon mustard
1/2 cup fresh basil leaf
1/2 teaspoon paprika
salt & freshly ground black pepper, to taste

Preparation

Cover eggs with warm water in a saucepan and bring to simmer.
Cook gently for 8 to 10 minutes.
Cool the eggs under cold water.
Peel shells and slice eggs in half lengthwise.
Remove the yolks and place in food processor bowl.
Add sour cream, mustard, basil leaves and seasonings to yolks and process till smooth.
Add pine nuts and chill mixture for about an hour.
Fill the egg white halves using a teaspoon or pastry bag with a wide tip.
Garnish each egg with a small basil leaf or sprig and serve.