Geoffrey Zakarian's Deviled Eggs

By Geoffrey Zakarian 

Serves 4 to 6

6 large eggs, preferably farm-fresh organic
2 tablespoons mayonnaise
1 tablespoon yellow mustard
2 dashes red Tabasco sauce
1 teaspoon finely minced shallots
Kosher salt and freshly ground black pepper
½ cup herb pesto
2 tablespoons chopped fresh chives
Sweet paprika, for garnish


Place the eggs in a medium saucepan and add water to cover. Bring to a simmer and simmer gently, uncovered, for 10 minutes. Remove the eggs to a bowl of ice water to stop the cooking. When cooled, peel the eggs and halve them lengthwise. Carefully scoop the yolks into a medium bowl.

To the yolks, add the mayonnaise, mustard, Tabasco, and shallots. Mash with a fork until smooth. Season with salt and pepper. Mound the yolk mixture back into the whites with a spoon (or pastry bag for a more finished look). Place a small dollop of the pesto on each deviled egg. Garnish with chives and a sprinkle of the paprika.