Nothing beats ham and eggs. Here is delicious twist on a classic theme.
- 12 large eggs
- 3/4 cup Dukes mayonnaise
- 1 TBS course mustard
- 1/4 teaspoon of dried garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 package of prosciutto
- Garnish: sage, parsley or chive
Place the eggs in a boiling pot and cover with water. Bring to a boil. Cover, turn off the heat and allow to sit for 10 minutes. They will continue to cook.
As your eggs cook, shred and pan fry prosciutto
Drain and ice the eggs to cool them. When cooled, peel eggs. Slice in half across the width and remove yolks. Flatten the bottoms of the whites so they will sit nicely on a tray.
Add the yolks to the mayo and mix thoroughly for a smooth consistency. vinegar, salt & pepper. Add Add more mayo if needed. Place filling in a piping bag (no tip). Snip the end.
Pipe the filing into the whites. Top with prosciutto and parsley
Wow your guests!