| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
Instructions
- Puree 6 hard-boiled egg yolks, 1/2 avocado, 1/4 cup mayonnaise, 2 teaspoons dijon mustard, 1 1/2 teaspoons cider vinegar, 1/2 cup chopped mixed herbs, 1/2 teaspoon chopped garlic, and salt and pepper in a food processor. Divide among the egg whites. Crisp 3 slices prosciutto in a skillet; crumble over the eggs.
Reviews
These are far superior to the standard deviled eggs. As far as the “chopped herbs”, I went with just flat leaf parsley, though you could probably do a mix with cilantro given the presence of avocado. Speaking of avocado, don’t make more of these than you can eat in a day. The avocado will turn its usual nasty brown. Fortunately, these usually disappear in about a half hour.
Green eggs and ham. I love it.
Try Paula Deans BLT deviled eggs… They are by far my favorite and a crowd pleaser
Though I have not made them, they sound delish! Always looking for new recipes… as for the herbs, I’ve used tarragon with bacon, and parsley and chives in my spicy deviled eggs. I can imagine a bit of sage and parsley with the crisped prosciutto would taste fabulous! Limit to 1 tsp each for this size recipe.
This recipe is incomplete with out mentioning what herbs are in there, which is a pity because it’s the most intriguing of the deviled egg recipes. I know you can always ‘change’ the recipe to your own taste but it would’ve been nice to have a staple to work from.
Anyone have a suggestion on which herbs to use with this recipe?