EASY RECIPE: Green Deviled Eggs and Ham | Food/Recipes

  • 6 large eggs
  • 2/3 cup mayonnaise
  • 1/3 cup chopped Italian parsley
  • 2 tablespoons chopped chives
  • 1 tablespoon gherkins or sour pickles, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 3 slices aged country ham or prosciutto, very thinly sliced

In a medium saucepan, arrange the eggs in a single layer and cover with cold water by one inch. Bring the water to a boil then turn off the heat. Let the eggs to sit in the hot water for 8 minutes, then immediately transfer to a bowl of ice water. Let sit in the ice water for 5 minutes.

Peel the chilled eggs and slice in half lengthwise. Carefully scoop out the cooked yolks. Save the cooked whites for stuffing.

In a food processor, combine the yolks with the mayonnaise, parsley, chives, gherkins, salt and pepper. Purée until the mixture is completely smooth, about 1 minute. Transfer the yolk mixture to a piping bag fitted with a plain tip, or to a zipper-lock bag. (If using a zipper-lock bag, cut off one of the bottom corners.)

Pipe the filling into the empty egg whites and top each egg with a small piece of country ham. Refrigerate for at least 30 minutes and serve.