Green Goddess Devilled Eggs with Prosciutto

Serves 12
Prep Time 10 min
Cook Time 20 min
Always a party favourite, these updated stuffed eggs are filled with avocado and fresh herbs for a delicious appetizer.

Ingredients

  • 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.

Nutrition Facts

Per serving
Calories120
Fat9 g
Saturated Fat2 g
Trans Fat0 g
Carbohydrate2 g
Fibre0 g
Sugars0 g
Protein7 g
Sodium210 mg