Spinach Deviled Eggs with Crispy Prosciutto
Recipe type: Appetizer/Snack
  • 12 eggs (I used organic, cage-free, large eggs)
  • ¾ cup frozen spinach, thawed and drained
  • ¾ cup freshly-grated parmesan cheese, plus more for garnish
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly-ground black pepper to taste
  • 2 slices of thinly-sliced prosciutto, roughly torn into small pieces
  • ½ teaspoon extra-virgin olive oil
  • Sea salt for garnish
  1. TO HARD BOIL EGGS: Gently place the eggs in a deep saucepan and cover with cold water by one inch. Bring to a boil over high heat, then immediately remove from the heat, cover, and let stand 13 minutes. Use a slotted spoon to transfer eggs to an ice-water bath to stop the cooking. Once completely cooled, peel the eggs.
  2. Cut eggs in half lengthwise. Remove yolks; set whites aside.
  3. Add the yolks, spinach, parmesan cheese and olive oil to a food processor. Puree until the mixture is combined and smooth. Add salt and pepper to taste.
  4. Stuff or pipe the egg yolk-spinach mixture into the egg whites. Set aside. As you can see from my photos, I hastily stuffed the mixture into the egg whites. Short on time and hungry = messy-looking eggs. I'm sure yours will look much nicer. :)
  5. Heat ½ a teaspoon olive oil in a small skillet over medium high heat. Add the prosciutto pieces and fry for 2-3 minutes, stirring frequently, until the prosciutto is crispy. Drain on a paper towel.
  6. Top each deviled egg with one piece of prosciutto. Garnish with a sprinkle of sea salt and parmesan cheese. Serve immediately or refrigerate until serving.
  7. YIELDS: 2 dozen.
Recipe by Healthy Recipe Ecstasy (HRx) at http://www.healthyrecipeecstasy.com/green-eggs-ham-spinach-deviled-eggs-with-crispy-prosciutto/