Updated Friday, September 6th, 2013
Total Time: 50 minutes
Hands On Time: 50 minutes
Yield: 24 pieces
Chef Matt Jennings calls this appetizer for Herbed Deviled Eggs "Green Eggs & Ham," because the filling is made with fresh herbs and prosciutto.
First, cook the eggs: Place them in a large saucepan with enough water to cover them by at least an inch. Add a teaspoon of vinegar to the water (this will help prevent the whites from leaking out if any of the shells crack while cooking); then add a pinch of salt and set over high heat. Once the water is boiling, cover the pot and remove from the heat. Let sit, covered, 12 minutes.
Meanwhile, purée the herbs: In a small food processor or blender, whir them until finely chopped; then drizzle in the olive oil until the mixture forms a sauce. Set aside.
Drain the water from the saucepan and run cold water over the eggs. Let them sit several minutes, changing the water if necessary to keep it cool; gently roll the eggs around to crack them a bit (this makes peeling easier). When cool enough to handle, peel the eggs.
Using a sharp knife, slice each egg in half lengthwise. Gently remove the yolk halves and place them in a mixing bowl. Arrange the egg-white halves on a serving platter. In the bowl, combine the yolks, prosciutto, mayonnaise, 2 tablespoons of the herb puree, celery, shallot, mustard, and Tabasco. Mash and stir to combine; then season with salt and pepper to taste. Carefully fill each egg white with a portion of the yolk mixture. Garnish with paprika or crushed red pepper, plus fresh herbs. Serve cold.
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