To boil easy-to-peel eggs:

Bring a large pot of water to the boil and stir in 1 teaspoon baking soda. Using a spoon, gently lower the eggs into the boiling water, to avoid any cracking.

Boil gently for 10-12 minutes. While your eggs are cooking, prepare an ice bath.

Once the eggs are done cooking, immediately and carefully transfer them into the ice bath, to stop the cooking process. This helps to easily separate the membrane from the shell.

Once your eggs have cooled completely, peel them and slice them in half lengthwise as shown.

Scoop out the yolks into a food processor. Add the pesto sauce, mayo, yogurt, and parsley. Season with sea salt and pepper to your taste. Pulse until well combined. Alternatively, you can mix everything with a fork until well combined in a bowl.

Pipe your green yolk mixture back into the egg whites.

Garnish with red bell pepper as desired and Italian parsley or basil as shown.