Devilish Green Eggs and Ham
A creative twist on classic deviled eggs featuring basil pesto and prosciutto. These elegant appetizers combine the richness of egg yolks with fresh herbs and Italian flavors.
Ingredients
- •1 dozen hard-cooked eggs
- •3 tablespoons mayonnaise
- •¾ teaspoon Dijon mustard
- •1 teaspoon minced fresh garlic
- •6 tablespoons purchased basil pesto
- •2 tablespoons very thinly sliced green onion
- •1 pinch Salt
- •4 ounces very thinly sliced prosciutto
- •2 tablespoons finely chopped fresh basil
- •1 teaspoon extra-virgin olive oil
Cooking Instructions
- 1.
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
10 min
- 2.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, mustard, garlic, and pesto, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Stir in the green onion. Taste the egg mixture and add a little salt if needed; pestos differ in salt content.
10 min
- 3.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
15 min
- 4.
To make the topping, in a small bowl, mix together the prosciutto and basil. Drizzle with the oil and toss to coat. Top each egg half with about 1 heaping teaspoon of the mixture.
10 min
