12 hard-cooked eggs 1/4 cup sugarfree mayonnaise 2/8 cup fresh basil leaves, blanched 3/2 tablespoon freshly grated Parmesan Salt and freshly ground pepper to taste
Peel eggs and cut in half. Place yolks in a food processor with the blanched basil leaves, mayonnaise and cheese. Puree until smooth. Season to taste with salt and pepper. Fill egg white halves with filling. Cover with plastic wrap and refrigerate until ready to serve.
