CuriousEpicurean

I made these deviled eggs recently at gatherings. They were really fun to make. I use Fat Free Miracle Whip instead of Mayo (your preference). For the pesto sauce, I use Bertolli Basil Pesto Sauce... usually in the aisle where the pastas/italian sauces are at. See next post on another way to use the pesto sauce.

Pesto Deviled Eggs

6 hard-cooked eggs
1/4 cup mayonnaise
1/2 tablespoon Dijon mustard
1 tablespoon pesto sauce
1 tablespoon grated Parmesan cheese
1/2 tablespoon lemon juice
salt and freshly ground pepper
chopped fresh parsley (optional)
capers(optional)

Peel the eggs and slice in halves. Remove yolks. In a small bowl, mash yolks. Add mayonnaise and mustard, blending until smooth. Stir in pesto, cheese, and lemon juice. Season with salt and pepper. Spoon into egg white shells and garnish with parsley and capers.For an especially nice presentation, use a star tip and a piping bag to fill the egg whites with the egg yolk filling.

Curried Deviled Eggs

8 large hard-boiled eggs
1/3 cup mayonnaise
2 tablespoons minced scallions
1 teaspoon curry powder
Salt
Freshly ground black pepper

Peel the eggs and cut them lengthwise in half. Remove the yolks and place in a small bowl. Mash the yolks until smooth and add the mayonnaise. Mix until a smooth paste forms. Mix in the scallions, curry powder, and salt and pepper to taste. Spoon the mixture into the egg halves, or pipe using a pastry bag and star tip. Cover and refrigerate for up to 8 hours before serving. Makes 8 servings.