Ingredients
- 1/2 ounce prosciutto, sliced
- 1 tablespoon pecans, toasted
- 1 garlic clove, coarsely chopped (about 1/2 tsp.)
- 1 cup basil leaves, fresh, firmly packed, plus more for garnish (about 20-25 grams)
- 1 ounce Parmesan cheese, finely shredded (about 1/3 cup)
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 teaspoon grated lemon zest, plus
- 1 1/2 teaspoons lemon juice, fresh, divided
- 6 eggs, large, hard boiled, peeled
- 1 tablespoon mayonnaise
- 1/4 teaspoon kosher salt
- Pinch crushed red pepper (or to taste - for garnish)
How to Make
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Step 1: Preheat oven to 350°F.
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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.
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Step 3: Then combine pecans and garlic in a food processor; pulse until finely chopped.
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Step 4: Add basil, Parmesan, and zest.
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Step 5: Pour in oil slowly while processing until mostly smooth, stopping to scrape down sides periodically.
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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.
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Step 7: Add pesto, lemon juice, and salt; stir well to combine.
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Step 8: Spoon or pipe egg yolk mixture into egg white halves.
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Step 9: Stick a piece of crispy prosciutto into each egg; garnish with crushed red pepper and additional basil, if desired.
We hope you enjoy this recipe!
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