Cook eggs to your preferred hard-boiled preference.
Once the eggs have cooled, peel the shell and slice the eggs lengthwise.
Gently remove the egg yolks and set them aside. Place the egg white halves on a presentation plate.
In a bowl, with a fork, mash the egg yolks.
Add Dijon mustard, mayonnaise, Sardo Basil Pesto, Tabasco, pepper and salt, blend well.
Use a spoon to add the deviled egg mixture back onto the egg whites.