Chef Matt Jennings calls this appetizer for Herbed Deviled Eggs “Green Eggs & Ham,” because the filling is made with fresh herbs and prosciutto.
Yield:
24 piecesIngredients
1 dozen large eggs
1 teaspoon vinegar (any kind)
1/4 cup fresh, tender herbs of your choice (Matt uses parsley, chervil, and basil)
2 tablespoons olive oil
1/3 cup very finely chopped prosciutto (or other ham of your choice)
1/3 cup mayonnaise
2 tablespoons minced celery
1 tablespoon minced shallot
2 teaspoons Dijon mustard
1/4 teaspoon Tabasco sauce
Kosher or sea salt and freshly ground black pepper, to taste
Garnish: Paprika or crushed red pepper (such as Turkish Mara or Urfa pepper), minced fresh herbs, or chive blossoms
Instructions
First, cook the eggs: Place them in a large saucepan with enough water to cover them by at least an inch. Add a teaspoon of vinegar to the water (this will help prevent the whites from leaking out if any of the shells crack while cooking); then add a pinch of salt and set over high heat. Once the water is boiling, cover the pot and remove from the heat. Let sit, covered, 12 minutes.
Meanwhile, purée the herbs: In a small food processor or blender, whir them until finely chopped; then drizzle in the olive oil until the mixture forms a sauce. Set aside.
Drain the water from the saucepan and run cold water over the eggs. Let them sit several minutes, changing the water if necessary to keep it cool; gently roll the eggs around to crack them a bit (this makes peeling easier). When cool enough to handle, peel the eggs.
Using a sharp knife, slice each egg in half lengthwise. Gently remove the yolk halves and place them in a mixing bowl. Arrange the egg-white halves on a serving platter. In the bowl, combine the yolks, prosciutto, mayonnaise, 2 tablespoons of the herb puree, celery, shallot, mustard, and Tabasco. Mash and stir to combine; then season with salt and pepper to taste. Carefully fill each egg white with a portion of the yolk mixture. Garnish with paprika or crushed red pepper, plus fresh herbs. Serve cold.
