Complexity: Easy


  • 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


  1. Cut eggs in half and remove yolks carefully. Place in a small bowl.
  2. 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.
  3. Spoon into egg white cases and sprinkle with chopped parsley and paprika.
  4. Refrigerate at least 1 hour before serving.

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