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
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.
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.
Wrap the thin strips of prosciutto around the eggs, taking care not to overlap the piped egg yolk-mayonnaise mixture.
Garnish with both types of basil and chill before serving.