Pesto Deviled Eggs
"I had an explosion of basil! Found this take on Green Eggs and Ham.""
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (263.4 g)
- Calories 386.7
- Total Fat - 26.2 g
- Saturated Fat - 8.5 g
- Cholesterol - 907.1 mg
- Sodium - 539.7 mg
- Total Carbohydrate - 3.2 g
- Dietary Fiber - 0.5 g
- Sugars - 1.2 g
- Protein - 32.5 g
- Calcium - 202.3 mg
- Iron - 4.7 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Place prosciutto on a parchment paper-lined baking sheet. Bake until just crispy, about 10 minutes. Set aside to cool. Break into 12 pieces; save for garnish.
Step 3
Then combine pecans and garlic in a food processor; pulse until finely chopped.
Step 4
Add basil, Parmesan, and zest.
Step 5
Pour in oil slowly while processing until mostly smooth, stopping to scrape down sides periodically.
Step 6
Cut eggs in half lengthwise, remove yolks to a small bowl and set egg whites aside. Using a fork, mash together yolks and mayonnaise.
Step 7
Add pesto, lemon juice, and salt; stir well to combine.
Step 8
Spoon or pipe egg yolk mixture into egg white halves.
Step 9
Stick a piece of crispy prosciutto into each egg; garnish with crushed red pepper and additional basil, if desired.
Tips
No special items needed.
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