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Pesto Deviled Eggs

Created by Linky on July 14, 2025

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

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.