Everyone seems to love stuffed eggs for a picnic, especially to celebrate Memorial Day. These are my absolute favorite eggs to bring to a picnic. They are always gobbled up very quickly, leaving me wishing I had made a double batch!
Pesto-Stuffed Eggs
8 hard-cooked eggs, halved
1/3 cup fresh basil leaves
1/4 cup mayonnaise
2 Tablespoons butter, softened
2 Tablespoons grated Parmesan cheese
2 teaspoons pine nuts
1 small clove garlic, quartered
2 Tablespoons warm water
Additional pine nuts, for garnish
1. Remove yolks from hard-boiled eggs. Place in a food processor along with the basil, mayonnaise, butter, Parmesan, pine nuts, and garlic; puree until smooth.
2. With machine running on low, add warm water. Taste for seasoning, adding salt, if needed. With a pastry bag or spoon, fill egg white halves. Garnish with additional pine nuts. Makes 16 halves. (Stuffed eggs can be made ahead and refrigerated up to 8 hours)
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