- 6 eggs, hard boiled and sliced in half lengthwise
- ¼ cup mayonnaise
- 2 heaping teaspoons prepared Basil Pesto (if using store bought, be sure it's Gluten Free)
- 2 tablespoons diced ham
- dash of salt
- Freshly ground black pepper
- Fresh Basil, for garnish
Place the egg yolks in a medium sized bowl and mash into a fine crumble using a fork. Add mayonnaise, pesto, ham, salt, and pepper, and mix well.
Fill each egg white with a heaping teaspoon of the yolk mixture, dispersing evenly. Slice the fresh basil in to thin ribbons (chiffonade) and top each egg with a bit of the basil. Store the eggs in refrigerator until ready to serve.
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