If you're into prepping, hardboil 8 eggs and then keep them cold. When you're closer to serving, cut each egg in 2 halves.
Pour your almonds to your blender.
Add the garlic clove.
Add the chopped dill; I used some frozen and some fresh.
Start the machine and chop it up. Scrape down what's clinging to the sides.
Then add the (grated) cheese. Mix again and then add the oil. Stir and move to a container.
Refridgerate for at least 1 hour. When you're about to serve these little buggers, add salt and pepper. The cheese is kind of salt so go easy with that.
Upon serving; place a spoonful of the dill pesto on each piece of egg.
On each egg place 2 prawns and some fresh dill.
Enjoy on your Easter buffet or with coldcuts any day of the year! We had besides these eggs a quiche with red beets & goat's cheese, pate, lemon asparagus and a Swedish speciality with herring.
This recipe comes from the recipe app "Mitt Kök".