PIMENTO & PROSCIUTTO EGGS (VERY CLASSY & EASY APPY)
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).
Provided by twissis
Categories Meat
Time 10m
Yield 12 Stuffed Egg Halves, 12 serving(s)
Number Of Ingredients 8
Steps:
- Remove yolks from egg halves & mash in a bowl w/the mayo & cream.
- Stir in 1st measures of pimento & basil + the prosciutto.
- Spoon mixture into egg halves & top w/2nd measures of chopped pimento & basil.
- NOTE: Can be made up to 3 hrs ahead of need & stored in refrigerator (covered).
Nutrition Facts : Calories 46.4, Fat 3.4, SaturatedFat 1.1, Cholesterol 107.8, Sodium 44.5, Carbohydrate 0.6, Fiber 0.1, Sugar 0.3, Protein 3.2
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