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Pesto Deviled Eggs

Ingredients

  • 1 (1/2 ounce) prosciutto slice
  • 1 tablespoon toasted pecans
  • 1 garlic clove, coarsely chopped (about 1/2 teaspoon)
  • 1 cup firmly packed fresh basil leaves, plus more for garnish
  • 1 ounce Parmesan cheese, finely shredded (about 1/3 cup)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon grated lemon zest, plus 1 1/2 teaspoon fresh lemon juice (from 1 lemon), divided
  • 6 hard-boiled large eggs, peeled
  • 1 tablespoon mayonnaise
  • 1/4 teaspoon Kosher salt
  • Crushed red pepper

Cooking Instructions

Step 1: Preheat oven to 350 degrees F.  Place prosciutto on a parchment paper-lined baking sheet.  Bake until just crispy, about 10 minutes.  Set aside to cool slightly, about 5 minutes.  Break into 12 pieces; set aside.

Step 2: While prosciutto bakes, combine pecans and garlic in a food processor; pulse until finely chopped, about 5 seconds.  Add basil, Parmesan, oil, and zest.  Process until smooth, about 20 seconds, stopping to scrape down sides as needed.

Step 3: Cut eggs in half lengthwise and remove yolks; set egg whites aside.  Using a fork, mash together yolks and mayonnaise in a small bowl.  Add pesto, lemon juice, and salt; stir well to combine.

Step 4: Spoon or pipe egg yolk mixture into egg white halves.  Top with prosciutto pieces; garnish with crushed red pepper and additional basil, if desired.  Serve immediately, or store, covered, in refrigerator up to 1 day.

Enjoy these delicious deviled eggs from Southern Living!