Pesto deviled eggs are topped with crispy prosciutto for a fun take on green eggs and ham.
Well take them any way we can get them, any time of year.
From Thanksgiving to Easter to summerpotlucks, these creamy, tangy, two-biteappetizersare welcome at any Southern party.
Credit:Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley
For a nice spring twist, we make an easy fresh pesto and stir it into the filling.
Ingredients
1(1/2-oz.
)prosciutto slice
1Tbsp.toastedpecans
1garlic clove, coarsely chopped (about 1/2 tsp.)
Place prosciutto on a parchment paper-lined baking sheet.
Bake until just crispy, about 10 minutes.
Set aside to cool slightly, about 5 minutes.
Break into 12 pieces; set aside.
Add basil, Parmesan, oil, and zest.
Process until mostly smooth, about 20 seconds, stopping to scrape down sides as needed.
Cut eggs in half lengthwise, and remove yolks; set egg whites aside.
Using a fork, mash together yolks and mayonnaise in a small bowl.
Add pesto, lemon juice, and salt; stir well to combine.
Spoon or pipe egg yolk mixture into egg white halves.
Top with prosciutto pieces; garnish with crushed red pepper and additional basil, if desired.
Serve immediately, or store, covered, in refrigerator up to 1 day.
