Pesto Stuffed Eggs

Although I am a lover of stuffed eggs I only make them a few times a year.  If I am going to a party that is usually not the dish they ask me to bring.  I can do a lot of things.  Stuffing eggs is not one of them.  I believe there are two trains of thought; taste and looks.  Mine usually taste really good but fail in the presentation department.  It is amazing how many different ingredients are used for this dish.  I love to taste everyone’s different recipes and see the combinations that show up at parties.  This is a special one for summer when the basil is at its peak.

Pesto Stuffed Eggs

Ingredients

• 12 Large Eggs
• 1/2 C. Pesto (recipe below)
• 1/2 C. Mayonnaise
• 2-3 Shallots (chopped)
• 2 Roasted Sweet Red Peppers (chopped and some for garnish)
• Fresh Basil Leaves (chopped and some for garnish)
• Salt
• Freshly Ground Pepper

Preparation

1. Boil eggs and refrigerate (1-2 hours)
2. Peel eggs, slice in half carefully, putting yolks in a bowl
3. Add the pesto, mayonnaise, shallots, peppers and combine
4. Add some chopped basil
5. Salt and pepper to taste
6. Fill each egg white with the pesto-mayonnaise mixture
7. Plate and garnish with additional red peppers and basil

Pesto 

Ingredients

• 4 C. Fresh Basil Leaves
• 1/2 C. Olive Oil
• 1/3 C. Pine Nuts (toasted)
• 2 Garlic Cloves
• 1/4 C. Parmesan Cheese (grated)
• 1/4 C. Pecorino (grated)
• 1 t. Kosher Salt

Preparation

1. In a blender add the basil, olive oil, pine nuts and garlic
2. Blend until the mixture forms a paste
3. Add the cheeses and salt and blend until smooth
4. Transfer to a bowl and top with 1/2 inch olive oil and chill (can make up to 1 day in advance)

(Makes 24 Stuffed Eggs)