Devilled Eggs with Pesto

Ingredients list for Devilled Eggs with Pesto

• 6 Hard Boiled Eggs
• 2 tablespoons Pesto
• 5 tablespoons Mayonnaise
• 1 teaspoon Lemon juice
• 1/4 medium Red capsicum
• as required Curly parsley

Method

1. Have the eggs horizontally or vertically, remove the yolks and put them in a bowl. Add mayonnaise and mix, mashing the yolks with the back of a spoon, to make a smooth mixture.
2. Add pesto and lemon juice and mix again. Pass the mixture through a sieve to get a smooth, lump free mixture.
3. Snip off the pointed end of a piping bag, fit a star nozzle and put the yolk mixture into the piping bag. Keep the bag in the refrigerator to chill.
4. Slice off the top layer of the inner side of red capsicum piece and cut the lower layer into thin strips.
5. Arrange the egg whites in a serving platter, pipe the yolk mixture into the hollow in the egg whites.
6. Garnish with red capsicum strips and small bits of curly parsley. Serve immediately.

Nutrition Info