a more whimsical deviled egg...

Green eggs and ham were a perfectly playful finger-food for Casey's "Garden Party" themed bridal shower.

Ingredients:

1 dozen eggs, preferably free-range/hormone free

1/4 Cup packed fresh Basil leaves

1 Tbsp Rice Vinegar

3 Tbsp Extra Virgin Olive Oil

2.5 Tbsp grated Parmesan Cheeses

3 Tbsp fat-free Greek Yogurt

3.5 Tbsp light Mayonnaise

Kosher salt, as needed

Process:

1. Boil the eggs. Allow the eggs to cool and then peel them, cut them in half lengthwise and put the yolks into a medium mixing bowl.

2. Combine the basil, rice vinegar, extra virgin olive oil, and Parmesan cheese in a food processor. Blend until smooth.

3. Add the pureed basil mixture, yogurt and mayo to the yolks and mash together with a fork or potato masher and until smooth; if the mixture seems a touch dry add a touch more mayonnaise.

4. Taste the yolk mixture and adjust seasoning as necessary. Use a rubber spatula to transfer the mixture to a piping bag or a large ziploc bag [if using a ziploc bag, snip a bottom corner off of the bag and use that in place of a piping bag], either option can be fitted with a piping tip if you have one.

5. Pipe the basil-yolk mixture into the hollow egg halves. 

6. Garnish with crispy prosciutto ribbons and serve!