Deviled Eggs a la Spartan in france

2 eggs
few sprigs of basil (or 2 handfulls of rocquettes)
olive oil
1 big clove of garlic
6-8 walnut halves

Hard boil the eggs. If you've never done this before, here are some quick hints. Cover the eggs in cold water and turn the burner on full, just till it comes to a boil. Set your timer for 12 mins (10 min for eggs at room temp) and turn down to a good, steady simmer. When done, let cold water run into the pan, until everything cools. Refridgerate the hard-boiled eggs till ready to make the filling.

Filling: Place garlic and walnuts in the blender and whiz. Add a lug of olive oil and the basil or rocquettes, whiz again. Peel the eggs and halve; put yolks in the pesto mixture & whiz. Spoon the green mixture into the egg whites-and voila! Yummy green & white deviled eggs (just in time for MSU spartan basketball madness).

Another pesto creation if you're into wierd American appetizers--cover WASA crackers with chevre and spoon over the rocquette pesto from above (minus the egg yolks). Divine!