Devilish Green Eggs And Ham
Serves: 4
Jadyn Kohler
1 January 1970
Based on User reviews:
50
Spice
60
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 tbsps
Mayonnaise3 tsp
Dijon Mustard1 tsp
Garlic (minced fresh)6 tbsps
Basil Pesto (purchased)2 tbsps
Green Onion (very thinly sliced)1
Salt2 tbsps
Basil (finely chopped fresh)1 tsp
Extra-Virgin Olive OilDirections:
1
Halve the eggs lengthwise and transfer the yolks to a mixing bowl
2
Set the egg white halves on a platter, cover, and refrigerate
3
With a fork, mash the yolks to a smooth consistency
4
Add the mayonnaise, mustard, garlic, and pesto, and mix until smooth
5
(You can also do this using an electric mixer with a whip attachment
6
) Stir in the green onion
7
Taste the egg mixture and add a little salt if needed; pestos differ in salt content
8
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
9
Or fill the eggs with a spoon, dividing the filling evenly
10
To make the topping, in a small bowl, mix together the prosciutto and basil
11
Drizzle with the oil and toss to coat
12
Top each egg half with about 1 heaping teaspoon of the mixture
13
Halve the eggs lengthwise and transfer the yolks to a mixing bowl
14
Set the egg white halves on a platter, cover, and refrigerate
15
With a fork, mash the yolks to a smooth consistency
16
Add the mayonnaise, mustard, garlic, and pesto, and mix until smooth
17
(You can also do this using an electric mixer with a whip attachment
18
) Stir in the green onion
19
Taste the egg mixture and add a little salt if needed; pestos differ in salt content
20
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
21
Or fill the eggs with a spoon, dividing the filling evenly
22
To make the topping, in a small bowl, mix together the prosciutto and basil
23
Drizzle with the oil and toss to coat
24
Top each egg half with about 1 heaping teaspoon of the mixture