Deviled Eggs

So over the past week I’ve been finding new places and combinations that compliment my pesto mayonnaise. One of my success stories is pesto deviled eggs. When I made this Jack made regular deviled eggs. After we had finished making the deviled eggs, Jack enjoyed the remaining “egg whiz.”

For the Pesto Deviled Eggs
8 hard-boiled eggs, cut in half lengthwise, yolks in a bowl
3 TBSP pesto mayo

Mix yolks and pesto mayo. Place mixture in a small zip lock bag and snip a tiny hole in one of the bottom corners. Fill egg halves.

For standard Deviled Eggs
8 hard-boiled eggs, cut in half lengthwise, yolks in a bowl
1.5 TBSP mayo
1.5 TBSP Dijon mustard
Salt & pepper to taste

Mix yolks, mayo, mustard salt and pepper until creamy. Place mixture in a small zip lock bag and snip a tiny hole in one of the bottom corners. Fill eggs back up with this “egg whiz.”

So “egg whiz,” you want a definition for that. Well when the yolk mix is in a zip lock and has become squirtable, the squirtiable wormies of yolk are what Jack calls egg whiz. It’s yumm-o even though Jack’s term is somewhat, or completely unappetizing.

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