24 ea egg
2/3 c fresh basil leaves
1 t dijon mustard
1 t cider vinegar
1 t liquid hot pepper sauce
1/4 t salt
1/2 t white pepper
3 t garlic puree
1/2 c olive oil
1/2 c pine nuts
place eggs and water to cover in a saucepot, over a high flame
heat to a boil, reduce heat, and simmer for 12 minutes, no more quickly
drain and rinse in cold water, allow to cool completely
peel and halve
arrange whites onto a serving platter, set aside
combine yolks, basil, mustard, vinegar, tabasco, salt, pepper, and garlic
in a food processor
with machine running, add oil in a thin-steady stream
add pine nuts and process until thickened
spoon into egg whites
serve slightly chilled or at room temperature
