Delicious stuffed eggs with Pesto di Pra’ served as a festive antipasto. Hard-boiled eggs are combined with a creamy pesto and parmesan filling, garnished with basil for a delightful flavor. Perfect for Easter celebrations.
1: Place the eggs in a pot with cold water.
2: Bring the pot to a boil and cook the eggs for 8 minutes once boiling.
3: When the eggs are ready, place them under cold running water to stop the cooking.
4: Carefully peel the eggs and cut them in half lengthwise with a sharp knife.
5: Remove the yolks and place them in a bowl.
6: Mash the yolks with a fork and add the Pesto di Pra’.
7: Mix and blend the yolks with the pesto until well combined.
8: Fill a pastry bag with the mixture and pipe it into the egg whites.
9: Sprinkle with grated parmesan and garnish with a basil leaf.
10: Serve the stuffed eggs cold but not from the fridge.
