Devilish Green Eggs and Ham

Name: Devilish Green Eggs and Ham
Yield: 4 servings
Ingredients: 1 1 dozen hard-cooked eggs; 1 3 tablespoons mayonnaise; 1 3/4 teaspoon Dijon mustard; 1 1 teaspoon minced fresh garlic; 1 6 tablespoons purchased basil pesto; 1 2 tablespoons very thinly sliced green onion; 1 Salt; 1 4 ounces very thinly sliced prosciutto, cut into short, thin strips; 1 2 tablespoons finely chopped fresh basil; 1 1 teaspoon extra-virgin olive oil

From the kitchen of Carly

Creamy basil-pesto egg yolks piped into crispy prosciutto-studded whites. Garlic and Dijon mustard add subtle heat to the filling, while fresh basil and green onion keep things bright. A sophisticated twist on the classic deviled egg.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 dozen hard-cooked eggs
13 tablespoons mayonnaise
13/4 teaspoon Dijon mustard
11 teaspoon minced fresh garlic
16 tablespoons purchased basil pesto
12 tablespoons very thinly sliced green onion
1Salt
14 ounces very thinly sliced prosciutto, cut into short, thin strips
12 tablespoons finely chopped fresh basil
11 teaspoon extra-virgin olive oil

Instructions

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
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.
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.
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.