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Deviled Eggs Hillcrest

6 Eggs; hard boiled
1/4 c Mayonnaise
1/2 ts Dijon Mustard
1 ts Prepared Pesto
1 tb Parmesan Cheese; grated
1/2 ts Lemon Juice
Parsley and Capers for garnish

Peel and halve eggs. Remove yolks to a small bowl and mash with a fork. 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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