Updated Mar 13, 2017Chatelaine
- PLACE eggs in a single layer in a pot and add enough cold water to cover by 1 in. Boil, then reduce heat to medium-low and simmer for 10 min. Immediately drain and rinse with cold running water to cool eggs completely. Peel eggs, then cut each in half lengthwise.
- SPREAD grated parmesan in a circle 3 in. wide in a frying pan over medium. Cook until golden, about 5 min. Cool, then break into small pieces. Fry prosciutto and crumble.
- SCOOP yolks into a bowl, then mash. Stir in cup mayo, capers and Dijon. Pipe into egg whites. Top with parmesan and prosciutto.
- The fresher the eggs, the more difficult they are to peel, so choose the slightly older eggs in your refrigerator.
- To prevent a dark green ring from forming around the yolks, cool the eggs rapidly in running cold water as soon as they’re finished cooking.
- After draining and cooling eggs, gently crack them all over and keep them soaking in cold water, then start peeling from the large end.
- For smooth, clean edges, use a sharp knife to cut eggs in half. Avoid serrated knives.
- Use a whisk to mash yolks or put them through a sieve to keep them light and velvety. A piping bag fitted with a star tip will give your yolks a swirly, elegant finish.
NutritionCalories 151, Protein 7 g, Carbohydrates 1 g, Fat 13 g, Sodium 155 mg. Excellent source of vitamin B12
How to fill a piping bag