Jessica A. Zelenak, MPA

So over the past week I’ve been finding new places and combinations that compliment my pesto mayonnaise. One of my success stories is pesto deviled eggs. When I made this Jack made regular deviled eggs. After we had finished making the deviled eggs, Jack enjoyed the remaining “egg whiz.”

For the Pesto Deviled Eggs
8 hard-boiled eggs, cut in half lengthwise, yolks in a bowl
3 TBSP pesto mayo

Mix yolks and pesto mayo. Place mixture in a small zip lock bag and snip a tiny hole in one of the bottom corners. Fill egg halves.

For standard Deviled Eggs
8 hard-boiled eggs, cut in half lengthwise, yolks in a bowl
1.5 TBSP mayo
1.5 TBSP Dijon mustard
Salt & pepper to taste

Mix yolks, mayo, mustard salt and pepper until creamy. Place mixture in a small zip lock bag and snip a tiny hole in one of the bottom corners. Fill eggs back up with this “egg whiz.”

So “egg whiz,” you want a definition for that. Well when the yolk mix is in a zip lock and has become squirtable, the squirtiable wormies of yolk are what Jack calls egg whiz. It’s yumm-o even though Jack’s term is somewhat, or completely unappetizing.