A playful twist on deviled eggs with fresh baby spinach and crispy proscuitto - rich, savory, and full of flavor.
Ingredients
- 6 eggs, hardboiled
- 1 tsp neutral oil
- 1 scallion, finely chopped
- 1/3 cup chopped parsley
- 1/3 cup chopped cilantro
- 1 tbsp chopped dill
- 1 cup Baby Spinach, chopped
- 1 tsp lemon juice
- 1 tbsp mayonnaise
- 3 slices prosciutto
- Salt and pepper to taste
Preparation
Step 1
Carefully slice hardboiled eggs, remove yolks and place in a large bowl. Set whites aside.
Step 2
Heat oil in a skillet over medium heat; sauté herbs and baby spinach until wilted, about 4minutes. Let cool.
Step 3
Add herb and spinach mixture to egg yolks. Add lemon juice, mayonnaise, and season with salt and pepper. Mash with a fork to combine.
Step 4
Transfer mixture to a piping bag and carefully pipe into hollowed out egg whites.
Step 5
Heat a skillet over medium-high heat. Add sliced prosciutto (ensuring they do not touch). Once prosciutto is sizzling and crisp (about 2 minutes), flip and cook on the other side, another 1-2 minutes. Transfer to paper towel lined plate.
Step 6
Break prosciutto into small chunks and sprinkle on top of deviled eggs.