Devilish Green Eggs & Ham
Author Kathy Casey writes:
Kids and grown-ups alike will be charmed by the Seussian whimsy of these delicious deviled eggs; Sam-I-Am won’t have to ask you twice whether you’d like these! If you have a favorite pesto recipe, by all means, use it in the filling.
Looking for non-standard St. Patrick’s Day food ideas, I noticed that Kathy Casey has not just one but four (!) recipe suggestions for the holiday: Devilish Green Eggs & Ham; Green Goddess Deviled Eggs; Wasabi Deviled Eggs; Corned Beef & Sauerkraut Deviled Eggs. Being a fan of pesto, I decided to recipe-test the first option. The result was just was I had hoped for, especially since I filled the eggs using a piping bag. In all my years of making deviled eggs, I’ve always taken the easy way out, filling with a spoon. The piping really wasn’t much more work at all, but the eggs look SO much prettier! I also pan-fried the prosciutto a bit, since I like the crunch. One warning: as Casey suggests, do be sure to check the salt before automatically adding any. Not only the pesto but also the prosciutto can already contain enough.
Though I made these for St. Patrick’s Day, it’s true that deviled eggs are best eaten the day they’re prepared. Which means that, gee, since today is March 16, I’ll just have to force myself to polish these off and make more tomorrow! And wouldn’t these be great for a Seussical-theme kids’ party too? Any excuse…
Devilish Green Eggs & Ham
Featured Recipe From: D'Lish Deviled Eggs: A Collection of Recipes from Creative to Classic
Yield: Makes 24
- 1 dozen hard-cooked eggs
- 3 tablespoons mayonnaise
- 3/4 teaspoon Dijon mustard
- 1 teaspoon minced fresh garlic
- 6 tablespoons purchased basil pesto
- 2 tablespoons very thinly sliced green onion
- 4 ounces very thinly sliced prosciutto, cut into short, thin strips (about 1/2 cup)
- 2 tablespoons finely chopped fresh basil
- 1 teaspoon extra-virgin olive oil
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 green 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 f ill 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.
© 2013 Kathy Casey
Reprinted with permission from D'Lish Deviled Eggs: A Collection of Recipes from Creative to Classic by Kathy Casey (Andrews McMeel Publishing, 2013)