Sixty contented chickens mosey around our little farm’s acreage. They have favorite places under the trees to hang out and like to nap near the warmth of our cows. But some weeks we don’t have enough egg customers, meaning my kids are not quite as content as our fowl friends. That’s because all those extra eggs keep showing up as meals here. Time to get inventive, giving ordinary eggs dishes a new twist.
So I’ve made up a batch of Green-Eyed Eggs, a flavorful and nutrient rich version of deviled eggs. The secret? Pesto.
You'll need:
12 hard boiled eggs, cooled at least to room temperature
½ to ¾ cup pesto -- less if you aren’t pesto-obsessed (scroll down for recipe)
up to 4 tablespoons mayonnaise or sour cream
optional garnish: basil leaves, sliced olives
Split eggs lengthwise, popping each yolk out into a bowl. Mash yolks with a fork. Stir in pesto. Add just enough mayo or sour cream to create a smooth texture. Heap each egg half with a generous dollop of filling. Arrange on tray and keep refrigerated until serving.
No need to give each one an “eye” with a basil leaf and olive slice. After all, ordinary deviled eggs will already be green with envy at the appeal of these rich Green-eyed Eggs.
If you’re left with some filling after heaping a portion on each egg, use it as a spread in wraps or sandwiches along with slices of fresh tomato and some toasted nuts. Or heck, just plop it right on a tomato and consume. Yum.
You'll Need:
2 cups loosely packed fresh basil leaves
__ __3 cloves raw garlic
¼ cup cold pressed olive oil, more if needed
¼ teaspoon sea salt, more to taste
¼ cup freshly grated Parmesan cheese, more to taste
¼ cup lightly toasted nuts (pine nuts, Brazil nuts, walnuts)
Process all ingredients in food processor or blender, adding extra olive oil (or a few teaspoons of cold water) if needed to combine. Add more salt or cheese as desired.
