- Prep Time:
- 10 min
- Cook Time:
- 20 min
- 12 eggs
- 1 small ripe avocado, peeled, pitted and mashed
- 2 tbsp (30 mL) mayonnaise
- 2 tbsp (30 mL) lemon juice
- 2 tbsp (30 mL) finely chopped fresh parsley
- 1 tbsp (15 mL) each finely chopped fresh chives and tarragon
- 1 tsp (5 mL) Dijon mustard
- 1/2 tsp (2.5 mL) salt
- 1/4 tsp (1.25 mL) pepper
- 1 tbsp (15 mL) olive oil
- 4 slices prosciutto
Place eggs in bottom of large saucepan in single layer; pour in enough cold water to cover eggs by at least 1 inch (2.5 cm). Bring to boil over high heat; cover and remove from heat. Let stand for 12 minutes; drain and rinse under cold water. Peel eggs and cut in half lengthwise.
Carefully remove yolks and transfer to bowl. Set egg white halves aside. Mash yolks with fork; stir in avocado, mayonnaise, lemon juice, parsley, chives, tarragon, mustard, salt and pepper. Spoon or pipe mixture into egg white halves.
Meanwhile, heat oil in large nonstick skillet set over medium-high heat; cook prosciutto for 1 to 2 minutes per side or until golden brown and crispy. Drain on paper towel. Let cool completely; crumble into small bits. To serve, garnish eggs with crumbled prosciutto.
• Substitute basil for tarragon if desired.
• For easy peeling, use eggs that have been in the refrigerator the longest. Fresh eggs are more difficult to peel.
• To peel a hard-cooked egg: crack the shell all over by tapping egg on a hard surface, then roll egg between your hands to loosen the shell. Begin peeling at the large end. Hold the egg under cold running water or dip it in a bowl of water to help remove the shell.