Step 1

Fill a pot with water and add the eggs. Bring to a full boil on the stove top and cook for 10 minutes. Immediately transfer to an ice bath and allow eggs to chill at least 10 minutes.

Step 2

While you’re cooking or chilling your eggs, add the avocado, basil, pesto sauce, mustard, and sea salt to a food processor.

Step 3

Peel the eggs. Slice them in half length-wise and scoop out the cooked yolks. Add the yolks to the food processor with the rest of the ingredients.

Step 4

Process this mixture until it’s very creamy. You may need to stop your food processor a couple of times to scrape the sides with a rubber spatula to help it move along.

Step 5

Fill the egg whites with the avocado pesto mixture, garnish with chives, and enjoy!