Pesto-Filled Deviled Eggs - eggs

Method

• 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.
• 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.
• If desired, season exposed egg whites with salt and pepper.
• Arrange on a plate or small platter and serve.