Pistou Deviled Eggs with Ratatouille
Adapted from Mitch Prensky
Mitch Prensky, chef-owner at Supper 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.
- 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)
1Hard-boil the eggs; cool, peel, and halve them; and carefully remove the yolks. Reserve the whites.
2Combine the egg yolks, mayonnaise, mustard, pesto, lemon juice, and basil in a medium, nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
3Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with ratatouille.
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