VERDE UOVA ALLA DIAVOLA

(GREEN DEVILED EGGS)
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SERVES 6
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6 HARD BOILED EGGS
½ CUP PESTO
(SEE SEPARATE RECIPE)
SALT TO TASTE

PREPARE HARD BOILED EGGS AS YOU NORMALLY WOULD.  EVERYBODY HAS THEIR OWN SUCCESSFUL  METHOD.

ALLOW EGGS TO COOL THOROUGHLY BEFORE REMOVING SHELLS.

CUT EACH EGG IN HALF LENGTHWISE

REMOVE THE YOLKS AND PUT INTO A SMALL BOWL.

USING A FORK, MASH THE YOLKS UNTIL THEY ARE A FINE MIXTURE.  NO LUMPS.

ADD PESTO SAUCE AND MIX THOROUGHLY.

ADD SALT TO TASTE

FILL EACH EGG WHITE HALF WITH THE YOLK MIXTURE.

REFRIGERATE EGGS UNTIL READY TO SERVE
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THIS IS A RECIPE I CAME UP WITH WHEN I WAS INVITED TO A TRADITIONAL
 ST. PATRICK’S DAY DINNER AND ASKED TO BRING SOME APPETIZERS.

THIS IS WHAT AN ITALIAN GIRL CAN BRING TO AN IRISH TABLE IN BE IN KEEPING WITH THE THEME....IT’S GREEN.

THEY DISAPPEARED QUICKER THAN A LEPRECHAUN!