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Slice the eggs in half lengthwise and scoop the yolks into a mixing bowl. Mash the yolks with a fork.
To the mixing bowl with the yolks, add the mayonnaise, pesto, and sour cream. Mix until the ingredients are well combined.
Transfer the yolk mixture to a pastry bag or resealable plastic bag. If using a resealable plastic bag, snip off a corner of the bag. Pipe the mixture into the egg whites.
Top each deviled egg with some fresh micro greens, if desired.
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