Pesto-filled devilled eggs

General

Time: 30 minutes
Serves 6

Ingredients

• 6 extra-large eggs
• ⅓ cup pesto
• Salt and freshly ground pepper to taste (optional)

Preparation

1. To hard-cook eggs, place in a saucepan, fill with water and bring to a rolling boil over high heat. As soon as water is at a roll, cover tightly and turn off heat. Let stand for 12 minutes. Meanwhile, fill a bowl with ice water. Transfer hard-cooked eggs to ice water and leave until completely cooled. Peel off shells and cut eggs in half lengthwise.
2. Remove yolks from eggs. Set aside 3 of them for another use (or discard) and mash the other 3 together with the pesto, either in a mortar and pestle or in a food processor. Pipe, scoop or spoon into the egg whites.
3. If desired, season exposed egg whites with salt and pepper. Arrange on a plate or small platter and serve.