Deviled Eggs with Spinach, Basil & Toasted Pine Nut Pesto
- 6 hard-cooked eggs (see Cook's Tip), peeled and halved lengthwise
- 3 tablespoons mayonnaise
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon freshly grated lemon zest
- Kosher salt
- Freshly ground black pepper
- 12 tiny fresh basil leaves, for garnish
- 12 whole toasted pine nuts, for garnish
Gently scoop or squeeze out the yolk from each egg half. Arrange the whites on a plate.
In a small bowl, combine the yolks, mayonnaise, pesto, lemon juice, lemon zest, a pinch of salt, and several grinds of fresh pepper and mash until you get a smooth, pale-green filling. (I use a small silicone spatula.) Using a small spoon or mini spatula, spoon or dollop the mixture evenly back into the egg white halves. (I like to let the mixture sort of fall off the spoon, but do whatever works for you!)
Garnish each half with a basil leaf and a pine nut.
To cook eggs for salads or to use as deviled eggs, put them in a saucepan wide enough to hold them in one layer and cover them with cold water that comes up an inch over the eggs. Bring the water to a slow boil over medium-high heat; once the water is boiling, immediately remove the pan from the heat. Cover the pan and steep the eggs for 12 minutes. Carefully drain off the hot water and run cold water over the eggs until they are cool to the touch. Refrigerate until completely chilled before peeling. Use an old-fashioned egg slicer or a hollow-edged Santoku-style knife (run under hot water) to slice.
Excerpted from "Fresh from the Farm," by Susie Middleton. © 2014 by The Taunton Press. Used with permission.