Pesto Deviled Eggs: A Creative Take on a Traditional Snack

Mash yolks with pesto and mayo (or yogurt) until smooth. Season with salt and pepper.

Fill the Eggs:
Spoon or pipe the mixture back into the egg whites.

Garnish Creatively:
Top with a tiny basil leaf, a sprinkle of Parmesan, or a toasted pine nut for a gourmet touch.

🧊 Storage Tip:
Keep chilled in an airtight container for up to 2 days. Best served cold or slightly cool.

💡 Variations:
Try sun-dried tomato pesto for an earthy flavor.

Use avocado instead of mayo for extra creaminess.

Add a squeeze of lemon juice to brighten it up.