Pesto Stuffed Devils Eggs

Recipe created by: Noble Tandem
 

A truly classical recipe with a twist! Just by adding Sardo Pesto.

 1 dozen eggs
 ½ cup mayonnaise
 1 tsp Dijon mustard
 4 Tabasco sauce
 Salt, Pepper & Basil to taste

1

Place the eggs in a saucepan. Cover the eggs with an inch of cold water.
Bring to a boil. Cover and remove from heat. Leave to cool with the lid for 15 minutes.
Remove hot water and cover with cold water.
Change the cold water after a few minutes.

2

Remove the eggshells. Cut the eggs lengthwise.
Gently remove the egg yolks and set aside.
Place the egg white halves on a presentation plate.

3

In a bowl, with a fork, mash the egg yolks.
Add Dijon mustard, mayonnaise, pesto, Tabasco, pepper and salt, mix well.

Ingredients

 1 dozen eggs
 ½ cup mayonnaise
 1 tsp Dijon mustard
 4 Tabasco sauce
 Salt, Pepper & Basil to taste

Directions

1

Place the eggs in a saucepan. Cover the eggs with an inch of cold water.
Bring to a boil. Cover and remove from heat. Leave to cool with the lid for 15 minutes.
Remove hot water and cover with cold water.
Change the cold water after a few minutes.

2

Remove the eggshells. Cut the eggs lengthwise.
Gently remove the egg yolks and set aside.
Place the egg white halves on a presentation plate.

3

In a bowl, with a fork, mash the egg yolks.
Add Dijon mustard, mayonnaise, pesto, Tabasco, pepper and salt, mix well.

Pesto Stuffed Devils Eggs

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