DEVILISH GREEN EGGS AND HAM

Devilish Green Eggs and Ham image

Provided by Kathy Casey

Yield Makes 24

Number Of Ingredients 12

1 dozen hard-cooked eggs
Filling
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
Topping
4 ounces very thinly sliced prosciutto, cut into short, thin strips
2 tablespoons finely chopped fresh basil
1 teaspoon extra-virgin olive oil

Steps:

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
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.
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.
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.