Pesto Parmesan & Bacon Deviled Eggs

Hard-Boiling Directions: 1) Add the eggs to a saucepan. Make sure the pan is big enough that the eggs are not “stacked” on top of each other. Fill the saucepan to where the eggs the eggs are covered by an inch of water. 2) Heat the water on biggest stove top burner on high until boiling. 3) Rapidly boil the eggs for 2 minutes. After this, cover the eggs, turn the heat off, and let the eggs finish cooking without using energy for 13 minutes. 4) Drain the water and rinse the eggs under cold running water from the sink. Deviled Eggs Directions: 1) Peel and dry the eggs, and then cut them into halves. Remove the yellow yolks and add them to a bowl. 2) In a food processor, add the mayonnaise, olive oil, salt, pepper, paprika, lemon juice, basil, pine nuts, garlic, and parmesan cheese. Process 30-40 seconds until combined. 3) Add the creamy pesto from the food processor to the egg yolks and mash together with a fork until relatively smooth. 4) Spoon the mixture into the egg white halves. 5) Top each deviled egg with a sprinkling of bacon pieces, a drizzle of olive oil or balsamic vinegar, and sprinkle of extra parmesan cheese.