Warning: This post will be full of egg photos, from before they are even boiled, all the way through to the final product. I LOVE egg photos. I love those little oval fellas.
Look- here’s the first photo, where different colors of eggs are living together in harmony, and the world is a perfect, peaceful eggy place.
On the off chance that you actually clicked through for a recipe instead of my strange egg-utopia ramblings, I’ll move on to how you make pesto deviled eggs now. I’ve been making these things since college, and who knows what prompted me to try them- I guess the recipe looked good. Doesn’t it sound kinda gross? It’s so not. It’s the opposite. Delightfully delicious. The pesto lends a perfect tangy twist to traditional deviled eggs.
First a note on hard boiling eggs. Everyone seems to have different methods, and I personally have not found a technique that works perfectly. Although the best I’ve gotten is to use the oldest eggs you have in the fridge, place them into a pot and cover them with cold water. Bring to a boil, then turn off the burner, cover the eggs and let them sit for 12 minutes. Then plunge them into a bowl of ice water and let them cool off for a bit. I guess they have tempers, those eggs.
EGG JOKES ARE AWESOME.
I’ve also had the best luck peeling them when they are just out of the ice bath. Storing them in the refrigerator for a while first does something weird to them and I always end up peeling way chunks of the egg with the peel and then crying and crying and crying.
So. After they’re peeled, slice them in half and pop out the yolks. Mix the yolks with 1/3 cup mayonnaise, 2 cups lard, 1 tablespoon pesto, and a little shake of pepper. Were you paying attention? Please don’t use the second ingredient.
Fill your egg cavities with the mixture, and garnish with something pretty. We used some thyme sprigs, but you can use a small sprinkle of paprika, or a few shreds of parmesan, etc.
6 large eggs, hardboiled
1/3 cup light mayonnaise
1 tablespoon pesto (homemade pesto is the bomb)
pepper to taste
Mix up the egg yolks, mayo, pesto, and pepper and fill up the egg cavities. Scarf them all down before anyone else gets them.
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