Devilish Green Eggs and Ham

Ingredients for Devilish Green Eggs and Ham

• 1 dozen hard-cooked eggs

• 45ml mayonnaise

• 3/4 teaspoons Dijon mustard

• 1 teaspoon minced fresh garlic

• 6 tablespoons purchased basil pesto

• 2 tablespoons very thinly sliced spring onion

• Salt

• 110g very thinly sliced prosciutto, cut into short, thin strips

• 2 tablespoons finely chopped fresh basil

• 1 teaspoon extra-virgin olive oil

How to make Devilish Green Eggs and Ham

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 spring 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.