Not Your Grandma's Deviled Eggs

[Lost Dog]

These are a fancier version of the familiar yellow, paprika sprinkled deviled eggs.

Deviled Eggs with Pesto

makes 12 servings

12 hardboiled eggs, peeled
6 tbsp basil pesto
3 tbsp mayonnaise
2 tbsp grated Parmesan cheese
salt

Cut the peeled eggs in half, lengthwise. Scoop the yolks into a bowl. Add the pesto and mayonnaise and mash and blend until smooth. Salt to taste.

Lay the egg half on a plate or tray. Sprinkle lightly with salt.

Using a spoon and a wet (and clean) finger, fill one egg half with a mounded ball of filling. Keep going until all eggs are filled and you have no filling left.

Sprinkle the eggs with grated Parmesan cheese. Serve cool or chilled.