Second courses

Eggs with Pesto


  • 4 eggs
  • 2 tablespoons mayonnaise
  • 2 tablespoons extra virgin olive oil
  • 1 jar hot pepper paste
  • 1 teaspoon chopped parsley.


  1. Cut the thoroughly cooked eggs in half and carefully remove the yolks.
  2. Mash the yolks mixing in the pesto, salt and pepper and refill the egg halves.
  3. Top with mayonnaise, place on a serving dish and garnish with parsley.

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