Pesto-Filled Deviled Eggs

Directions

1. 1
   To hard-cook eggs, place in a saucepan, fill with water and bring to a rolling boil over high heat.
2. 2
   As soon as water is at a roll, cover tightly and turn off heat.
3. 3
   Let stand for 12 minutes.
4. 4
   Meanwhile, fill a bowl with ice water.
5. 5
   Transfer hard-cooked eggs to ice water and leave until completely cooled.
6. 6
   Peel off shells and cut eggs in half lengthwise.
7. 7
   Remove yolks from eggs.
8. 8
   Set aside 3 of them for another use (or discard) and mash the other 3 together with the pesto, either in a mortar and pestle or in a food processor.
9. 9
   Pipe, scoop or spoon into the egg whites.
10. 10
    If desired, season exposed egg whites with salt and pepper.
11. 11
    Arrange on a plate or small platter and serve.