Green Goddess Devilled Eggs with Prosciutto
Serves
12
Prep Time
10 min
Cook Time
20 min
Print RecipeIngredients
- 12 eggs
- 1 small ripe avocado, peeled, pitted and mashed
- 2 tbsp (30 mL) mayonnaise
- 2 tbsp (30 mL) lemon juice
- 2 tbsp (30 mL) finely chopped fresh parsley
- 1 tbsp (15 mL) each finely chopped fresh chives and tarragon
- 1 tsp (5 mL) Dijon mustard
- ½ tsp (2.5 mL) salt
- ¼ tsp (1.25 mL) pepper
- 1 tbsp (15 mL) olive oil
- 4 slices prosciutto
Instructions
- Step 1
Place eggs in bottom of large saucepan in single layer; pour in enough cold water to cover eggs by at least 1 inch (2.5 cm). Bring to boil over high heat; cover and remove from heat. Let stand for 12 minutes; drain and rinse under cold water. Peel eggs and cut in half lengthwise.
- Step 2
Carefully remove yolks and transfer to bowl. Set egg white halves aside. Mash yolks with fork; stir in avocado, mayonnaise, lemon juice, parsley, chives, tarragon, mustard, salt and pepper. Spoon or pipe mixture into egg white halves.
- Step 3
Meanwhile, heat oil in large nonstick skillet set over medium-high heat; cook prosciutto for 1 to 2 minutes per side or until golden brown and crispy. Drain on paper towel. Let cool completely; crumble into small bits. To serve, garnish eggs with crumbled prosciutto.
Tips
Tips:
• Substitute basil for tarragon if desired.
• For easy peeling, use eggs that have been in the refrigerator the longest. Fresh eggs are more difficult to peel.
• To peel a hard boiled egg: crack the shell all over by tapping egg on a hard surface, then roll egg between your hands to loosen the shell. Begin peeling at the large end. Hold the egg under cold running water or dip it in a bowl of water to help remove the shell.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 120 |
| Fat | 9 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 2 g |
| Fibre | 0 g |
| Sugars | 0 g |
| Protein | 7 g |
| Sodium | 210 mg |
