- 8 hardboiled eggs
- 1½ tbsp basil pesto (we used Del Mano)
- 1 tbsp mayonnaise
- ½ tbsp finely chopped celery
- ½ tsp mustard
- Pinch of red pepper flakes
- Pinch of salt
- Sprinkle of black pepper
- Fresh chopped parsley for garnish
- Paprika for garnish
Cut eggs in half and remove yolks carefully. Place in a small bowl.
Mash yolks with a fork; add pesto and all other ingredients. Mix well and taste to adjust seasonings if necessary. If mixture is too thick, add a little more mayonnaise.
Spoon into egg white cases and sprinkle with chopped parsley and paprika.
Refrigerate at least 1 hour before serving.