Pistou Deviled Eggs with Ratatouille Recipe
Mitch Prensky, chef-owner at Supper in Philadelphia, shared this recipe with us. Hard-boiled egg yolks are mashed with mayonnaise, Dijon mustard, pesto, lemon juice, and fresh basil, then scooped into the hard-boiled egg whites and topped with ratatouille, for a Provençal riff on deviled eggs.
To see more of Prensky’s deviled egg recipes, check out this story.
- Hard-boil the eggs; cool, peel, and halve them; and carefully remove the yolks. Reserve the whites.
- Combine the egg yolks, mayonnaise, mustard, pesto, lemon juice, and basil in a medium, nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
- Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with ratatouille.