Summary
Mitch Prensky, chef-owner at Supper (now closed) in Philadelphia, shared this recipe with us. Hard-boiled egg yolks are mashed with mayonnaise, Dijon mustard, pesto, lemon juice, and fresh basil, then scooped into the hard-boiled egg whites and topped with ratatouille, for a Provençal riff on deviled eggs.
To see more of Prensky’s deviled egg recipes, check out this story.
Ingredients
- 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)