Roasted Garlic Deviled Eggs with Prosciutto and Basil

Makes 16 deviled eggs

  • 8 hard boiled eggs
  • 3 tablespoons of mayonnaise
  • 1½ teaspoons of Dijon mustard
  • 5 finely minced cloves of roasted garlic
  • 1 teaspoon of truffle oil
  • 16 thin strips of prosciutto ham
  • 1 tablespoon of chiffonade fresh basil
  • 1 tablespoons of chiffonade fresh opal basil
  • Kosher salt and fresh cracked pepper to taste
  1. Cut the hard boiled eggs in half and place the yolks in a medium sized bowl along with the mayonnaise, Dijon mustard, roasted garlic, truffle oil, and salt and pepper and whisk thoroughly until smooth. Transfer the mixture to a piping pastry bag with a #4 tip.
  2. Place the half hard boiled eggs on a sheet pan and evenly pipe the egg yolk-mayonnaise mixture into the holes of the half hard boiled eggs.
  3. Wrap the thin strips of prosciutto around the eggs, taking care not to overlap the piped egg yolk-mayonnaise mixture.
  4. Garnish with both types of basil and chill before serving.