1 ½ tablespoons olive oil mayonnaise (such as Hellmann’s®), divided, or more to taste
3 cloves garlic, finely chopped
2 cups packed fresh basil
⅓ cup freshly grated Parmesan cheese, plus more for serving
¼ cup pine nuts
¼ cup olive oil
1 pinch Himalayan salt, or to taste
ground white pepper, or to taste
finely chopped green onions
Mix together boiled eggs and half of the mayonnaise. Set aside.
Blend garlic, basil, Parmesan cheese, pine nuts, olive oil, salt, and pepper together until smooth in a blender. Combine 2 tablespoons of this pesto mixture, eggs, and remaining mayonnaise together; mix well to desired consistency.
Top with green onions, Parmesan cheese, salt, and pepper.