Give traditional deviled eggs an Italian twist by stirring vibrant Armanino Basil Pesto into the yolk mixture. (You may never eat regular deviled eggs again.)
12 large eggs
⅓ cup mayonnaise
½ cup Armanino Basil Pesto, thawed
kosher salt and freshly ground black pepper
small basil leaves, for garnish
Fill a large bowl with ice water and set aside.
Place eggs in a large pot, fill with water and bring to a boil. Turn off heat and let sit for 10 minutes. Transfer to ice bath, shock for a few minutes, then peel eggs.
Slice eggs in half lengthwise, transferring yolks to a medium bowl.
Arrange egg white halves on a large platter. Add mayonnaise and pesto to yolks and use a fork to mash smooth. Season with salt and pepper. Spoon or pipe filling into each egg white. Garnish with basil leaves and enjoy.