Ingredients:
- 1 egg per person
- Mayonnaise
- Basil Pesto
- Dry tomatoes in oil (chopped) or toasted pine nuts to decorate.
Procedure:
- Hard boil and peel the eggs. Cut in halves. Remove the yolks and place them into a medium-sized bowl. Mash the yolks with a fork until you have a creamy mixture and add some basil pesto and some mayonnaise. The quantity is up to your taste. The consistency has to be firm and smooth.
- Scoop the mixture into the egg whites using a teaspoon, or you can use a large-tipped icing bag.
- You can decorate the top with pine nuts, or chopped dry tomatoes in oil, or with slices of black olives or with a basil leaf, or with half cherry tomato. At the end you will have a colorful serving platter.
Suggestion:
Instead of mayonnaise you can use ricotta (or any other kind of fresh cheese) and a little lemon juice.