Pistou Deviled Eggs with Ratatouille Recipe

• 12 eggs
• 6 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 4 teaspoons prepared basil pesto
• 2 teaspoons freshly squeezed lemon juice
• 2 teaspoons finely chopped fresh basil
• Kosher salt
• Freshly ground black pepper
• Ratatouille, for garnish (optional)

1. Hard-boil the eggs; cool, , and halve them; and carefully remove the yolks.
2. Reserve the whites.
3. Combine the egg yolks, mayonnaise, mustard, pesto, lemon juice, and basil in a medium, nonreactive bowl.
4. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
5. Evenly pipe or spoon the yolk mixture into the reserved egg white halves.
6. As desired, top with ratatouille.

eggs, mayonnaise, mustard, basil pesto, freshly squeezed lemon juice, fresh basil, kosher salt, freshly ground black pepper

Taken from www.chowhound.com/recipes/pistou-deviled-eggs-with-ratatouille-26661 (may not work)