Pesto Stuffed Eggs

6 extra large eggs
3 tablespoons ricotta cheese
2 tablespoons pesto (I like to make mine from spinach if the basil is not great)
1 tablespoon lemon juice
sea salt to taste
freshly ground black pepper to taste
1 tablespoon extra virgin oiive oil (or more)

Hard boil the eggs by placing the eggs in a medium saucepan and covering them with cold water by at least an inch. Bring the water to a boil, place a lid on the pot, remove from the heat and let the eggs sit in the hot water for 12 minutes.  

While the eggs are sitting in the hot water, prepare an ice bath by filling a large bowl with ice water.  Remove the eggs from the hot water and place in the ice bath to stop the cooking.  (If the eggs are very fresh, bring the hot water back to a boil and after the eggs  have cooled,  plunge them in the hot water for 30 seconds.  Remove and peel.)  After the eggs have cooled, peel and cut the eggs in half.

Scoop out the yolks carefully and place them in a bowl.  Add the ricotta cheese and mash together with a fork. Add the lemon juice, salt and pepper and olive oil.  Continue to mash and taste the mixture and adjust the seasoning.  If the mixture is overly dry, add a drizzle more of olive oil to thin.

Place the eggs on a serving dish and fill the cavities with the yolk mixture.  I like to use a pastry bag with a jumbo tip to fill the eggs.   Refrigerate until ready to serve (wrap lightly with plastic wrap). 

The Italian Dish