Ingredients:
6 large eggs
2 tbsp mayonnaise
1 tbsp Dijon mustard
2 tbsp pesto sauce (store-bought or homemade)
1/2 tsp lemon juice
Salt and pepper, to taste
Fresh basil leaves, for garnish (optional)
Instructions:
Boil the eggs: Place eggs in a pot and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes. Remove from heat and let eggs cool in an ice bath or under cold running water.
Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a medium bowl.
Mash the yolks with a fork, then add mayonnaise, Dijon mustard, pesto sauce, lemon juice, salt, and pepper. Mix until smooth and well-combined.
Spoon or pipe the filling back into the egg whites.
Garnish with fresh basil leaves, if desired.
Serve chilled.
