Slice the eggs in half lengthwise and scoop the yolks into a resealable gallon-size plastic bag. Add the yoghurt, pesto, and salt and pepper to taste. Seal the bag, pressing out the air. Mix by mashing the ingredients together inside the bag. Cut off one corner (about ½'') of the bag and pipe the yolk mixture into the egg whites by squeezing the bag. Garnish with paprika, pine nuts, and/or minced red peppers, if desired.

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