Deviled eggs are always a party favorite. Pesto and prosciutto give this classic a touch of delicious whimsy.
Makes 24 servings
1 dozen eggs
3 tablespoons mayonnaise or reduced-fat mayonnaise
1 teaspoon minced garlic
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3/4 teaspoon Dijon mustard
6 tablespoons purchased basil pesto
2 tablespoons very thinly sliced green onion
Salt to taste
1/2 cup very thin strips prosciutto (4 ounces)
2 tablespoons coarsely chopped fresh basil
1 teaspoon extra-virgin olive oil
1. Put the eggs in a saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat, then reduce the heat and simmer the eggs for 10 minutes. Remove from the heat and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.
2. Cut the eggs in half lengthwise and transfer the yolks to a bowl. Set the egg white halves on a platter, cover and refrigerate.
3. With a fork or potato masher, mash the yolks to a smooth consistency. Mix in the mayonnaise, garlic, mustard and pesto until smooth. Stir in the green onions. You can do these steps in a mixer with a whip attachment. Different pestos have different salt content; taste the egg mixture and add a little salt if needed.
4. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then squeeze (pipe) the mixture evenly into the reserved egg white halves.
5. To make the topping, mix the prosciutto and basil in a small bowl. Drizzle with the olive oil and toss to coat. Top each egg half with about a heaping teaspoon of the mixture. Keep refrigerated until ready to serve.
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