Devilish Green Eggs and Ham |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Kids and grown-ups alike will be charmed by the Seussian whimsy of these delicious deviled eggs; Sam-I-Am won't have to ask you twice whether you'd like these! If you have a favorite pesto recipe, by all means, use it in the filling. Ingredients:
1 dozen hard-cooked eggs |
3 tablespoons mayonnaise |
3/4 teaspoon dijon mustard |
1 teaspoon minced fresh garlic |
6 tablespoons purchased basil pesto |
2 tablespoons very thinly sliced green onion |
salt |
4 ounces very thinly sliced prosciutto, cut into short, thin strips |
2 tablespoons finely chopped fresh basil |
1 teaspoon extra-virgin olive oil |
Directions:
1. Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
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.
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.
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.
5. From D'Lish Deviled Eggs by by Kathy Casey, (C) © 2013 Andrews McMeel Publishing, LLC
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