Pistou Deviled Eggs with Ratatouille Recipe
From:
Supper
, by
Mitch Prensky
Makes:
8 to 10 servings as an hors d'oeuvre
If deviled eggs took a trip to Provence, they’d end up something like this.
See more deviled egg recipes.
INSTRUCTIONS
- Hard-boil 12 eggs, cool, peel, halve, and carefully remove the yolks; reserve the whites.
- Combine egg yolks, 6 tablespoons mayonnaise, 2 teaspoons Dijon mustard, 4 teaspoons prepared basil pesto, 2 teaspoons freshly squeezed lemon juice, and 2 teaspoons finely chopped fresh basil in a medium nonreactive bowl. Season well with salt and freshly ground black pepper and mix well until yolks are broken up and ingredients are evenly incorporated.
- Evenly pipe or spoon yolk mixture into reserved egg white halves. As desired, top with ratatouille.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
