Pesto Deviled Eggs

Course : Eggs
Serves: 24
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24 large egg
2/3 cup fresh basil leaves
1 teaspoon dijon mustard
1 teaspoon cider vinegar
1 teaspoon liquid hot pepper sauce
1/4 teaspoon salt
1/2 teaspoon white pepper
3 teaspoons garlic puree
1/2 cup olive oil
1/2 cup pine nuts

Preparation / Directions:

place eggs and water to cover in a saucepot, over a high flame heat to a boil, reduce heat, and simmer for 12 minutes, no more quickly drain and rinse in cold water, allow to cool completely peel and halve arrange whites onto a serving platter, set aside combine yolks, basil, mustard, vinegar, tabasco, salt, pepper, and garlic in a food processor with machine running, add oil in a thin-steady stream add pine nuts and process until thickened spoon into egg whites serve slightly chilled or at room temperature


Nutritional Information:

122 Calories (kcal); 10g Total Fat; (76% calories from fat); 6g Protein; 1g Carbohydrate; 187mg Cholesterol; 80mg Sodium

1 Kitchen's say:
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