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Place eggs in a large saucepan and cover with cool water by 1 inch.  Bring water to a boil over medium high heat.  Once water just starts to boil, immediately cover the pan and remove from heat.  Let eggs sit, covered, for 12 minutes.  Drain eggs and cover with cool water.  Tap the bottom of the eggshell to just crack the shell open and let cool in the water for 5 minutes. Eggs can be peeled immediately.

Cut eggs in half; place the yolk in a medium mixing bowl.  Add the pesto and mayo and mash with a fork until creamy and a smooth consistency.  Season with cracked black pepper to taste. Add mixture into a large, sturdy ziplock bag.  Cut the bottom corner of the bag off and pipe the filling into the center of the whites of the egg.

To fry the capers, add about an inch of oil into a small saucepan.  Once oil is 350º degrees, add capers carefully, the oil will snap and pop a little, and remove capers once they open and are crispy, after about a minute.  Let drain on a paper towel and once cooled, sprinkle over eggs and serve.