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

Will Kreznick

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 Suit Up For Success Clothing Drive, held on Friday, […]

  • 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

Suit Up For Success Clothing Drive, held on Friday, February 26, 2021 at Albany State University, is designed to promote professionalism and assist students in need of business attire. The initiative is hosted by M.A.L.E.S. Mentors (Men Advocates for Leadership, Excellence and Success). Click for more.

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.

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