Pimento & Prosciutto Eggs (Very Classy & Easy Appy) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Unless I somehow find a way to get my hands on more of the outstanding Australian Womens Weekly cookbook series, this will be my final recipe & it's a spec way to end my journey thru the series. I have not made this one, but it's from the *Finger Food* cookbook & is yet another easy-fix + pretty to serve. I wish you could see the pic! Your best option is to make them & see for yourself. *Enjoy* ! (The recipe starts w/eggs already hard-boiled, so that cook time is not included). Ingredients:
6 eggs (hard-boiled & halved) |
1 tablespoon mayonnaise |
1 tablespoon heavy cream |
1 tablespoon pimentos (canned, well-drained & finely chopped) |
1 tablespoon fresh basil (chopped) |
1 ounce prosciutto (very finely chopped) |
1 tablespoon fresh basil (chopped for garnish) |
1 tablespoon pimentos (canned, well-drained & finely chopped for garnish) |
Directions:
1. Remove yolks from egg halves & mash in a bowl w/the mayo & cream.
2. Stir in 1st measures of pimento & basil + the prosciutto.
3. Spoon mixture into egg halves & top w/2nd measures of chopped pimento & basil.
4. NOTE: Can be made up to 3 hrs ahead of need & stored in refrigerator (covered).
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