Pesto-Filled Deviled Eggs

• 6 extra-large eggs
• 13 cup pesto, either basil pesto or (preferably) basil-mint (1/2 recipe)
• Salt and freshly ground pepper to taste (optional)

1. To hard-cook eggs, place in a saucepan, fill with water and bring to a rolling boil over high heat.
2. As soon as water is at a roll, cover tightly and turn off heat.
3. Let stand for 12 minutes.
4. Meanwhile, fill a bowl with ice water.
5. Transfer hard-cooked eggs to ice water and leave until completely cooled.
6. Peel off shells and cut eggs in half lengthwise.
7. Remove yolks from eggs.
8. Set aside 3 of them for another use (or discard) and mash the other 3 together with the pesto, either in a mortar and pestle or in a food processor.
9. Pipe, scoop or spoon into the egg whites.
10. If desired, season exposed egg whites with salt and pepper.
11. Arrange on a plate or small platter and serve.

eggs, pesto, salt

Taken from cooking.nytimes.com/recipes/1016794 (may not work)