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Deviled Pesto Eggs

6 hard-boiled eggs
1/4 c mayonnaise
1/2 ts Dijon Mustard
1 T pesto sauce
1 Tb Parmesan cheese, grated
1/2 ts lemon juice
salt
pepper
parsley
capers

Peel eggs and slice in halves. Remove yolks. In a small bowl, mash
yolks. Add mayonnaise and mustard, blending until smooth. Stir in
pesto, cheese and lemon juice. Season with salt and pepper. Spoon
into egg white shells and garnish with parsley and capers.

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