Devilish Green Eggs and Ham

A creative twist on classic deviled eggs featuring basil pesto and prosciutto. These elegant appetizers combine the richness of egg yolks with fresh herbs and Italian flavors.

12 servings

45 min

Published October 4, 2025

Ingredients

•1 dozen hard-cooked eggs
•3 tablespoons mayonnaise
•¾ teaspoon Dijon mustard
•1 teaspoon minced fresh garlic
•6 tablespoons purchased basil pesto
•2 tablespoons very thinly sliced green onion
•1 pinch Salt
•4 ounces very thinly sliced prosciutto
•2 tablespoons finely chopped fresh basil
•1 teaspoon extra-virgin olive oil

Cooking Instructions

1.
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
10 min
2.
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.
10 min
3.
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 fill the eggs with a spoon, dividing the filling evenly.
15 min
4.
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.
10 min

Ingredients

•1 dozen hard-cooked eggs

•3 tablespoons mayonnaise

•¾ teaspoon Dijon mustard

•1 teaspoon minced fresh garlic

•6 tablespoons purchased basil pesto

•2 tablespoons very thinly sliced green onion

•1 pinch Salt

•4 ounces very thinly sliced prosciutto

•2 tablespoons finely chopped fresh basil

•1 teaspoon extra-virgin olive oil

Cooking Instructions

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

10 min

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.

10 min

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 fill the eggs with a spoon, dividing the filling evenly.

15 min

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.

10 min