Basil Pesto Deviled Eggs:
3 T Basil Pesto
Splash Balsamic Vinegar
Kosher Salt & Black Pepper, Lemon juice to taste
3 Basil Leaves, Chiffonade
Balsamic Glaze, optional
Boil Eggs for 12 minutes in salted water, drain, and cool in ice water.
Once Cool, Carefully Peel eggs, Split lengthwise and remove & reserve yolks, setting "empty" whites aside.
With a fork or whisk, break up yolks and add in Mayo, Pesto & balsamic.
Taste yolk mixture, seasoning with salt, pepper and lemon juice to taste.
Using a piping bag or re-sealable kitchen bag with a corner cut out, pipe filling into whites.
Top with a sprinkle of chiffonade, or thinly sliced, basil.