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Pesto Crunch deviled Eggs
By Pam Baney
8-Hard boiled eggs
1/4 C. mayonnaise
1-Tbsp prepared pesto
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
2-Tbsp. butter
1/3 C. panko (Japanese bread crumbs)
1-Tbsp. chopped fresh parsley
1- tsp. chopped fresh oregano (I add sparingly)
Slice 8-hard boiled eggs in half lengthwise; put yolks in a bowl and mash (I use a grinder) with 1/4 C. mayo, 1/4 C. plus 1 Tbsp. of pesto1/2 tsp. of salt and 1/4 tsp. freshly pepper. I use my hand mixer to make smooth and creamy. Spoon or pipe yolk mixture into whites. Melt 2 Tbsp. of butter in a small skillet over medium-high heat. Add 1/3 C. of panko crumbs, parsley, oregano and a pinch of salt and cook until crumbs are golden. Sprinkle crumb mixture over the tops of egg filling.
Prep Time: 30 minutes Cook Time: 20 minutes
Category: Appetizers Servings: 8