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Categories:
eggs mayonnaise mustard basil pesto freshly squeezed lemon juice fresh basil kosher salt freshly ground black pepper
Viewed: 39 - Published at: 7 years agoIngredients
- 12 eggs
- 6 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 4 teaspoons prepared basil pesto
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons finely chopped fresh basil
- Kosher salt
- Freshly ground black pepper
- Ratatouille, for garnish (optional)
Method
- Hard-boil the eggs; cool, , and halve them; and carefully remove the yolks.
- Reserve the whites.
- Combine the egg yolks, mayonnaise, mustard, pesto, lemon juice, and basil in a medium, nonreactive bowl.
- Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
- Evenly pipe or spoon the yolk mixture into the reserved egg white halves.
- As desired, top with ratatouille.
