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Slice each egg in half lengthwise and remove the yolk. Put all the yolks in a small mixing bowl and all the whites on a platter.
Add ½ cup pesto, ¼ cup mayonnaise, ½ teaspoon salt and ½ teaspoon black pepper to the yolks. Use a fork to mix until well combined and fluffy.
Spoon or pipe the filling into the centers of the whites. Roughly chop ¼ cup fresh basil leaves and sprinkle over the top to garnish.