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May 22, 2009, Newsletter Issue #256: Pesto Deviled Eggs
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Tip of the Week
Everyone loves deviled eggs, but these are even BETTER!
6 hard-cooked eggs 1/4 cup mayonnaise 1/2 tablespoon Dijon mustard 1 tablespoon pesto sauce 1 tablespoon grated Parmesan cheese 1/2 tablespoon lemon juice salt and freshly ground pepper chopped fresh parsley capers
Peel the eggs and slice in halves. Remove yolks. In a small bowl, mash yolks. Add mayonnaise and mustard, blending until smooth. Stir in pesto, cheese, and lemon juice. Season with salt and pepper. Spoon into egg white shells and garnish with parsley and capers.
For an especially nice presentation, use a star tip and a piping bag to fill the egg whites with the egg yolk filling.
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