I’m SO happy to be featuring this recipe spotlight contest entry from Aaron and Lizette of Feasting on Paleo! This husband/wife duo lives in San Clemente with their two boys. Together, Aaron (the acclaimed chef) and Lizette (the business mastermind) specialize in creating flavorful and unique dishes made from REAL ingredients. Their deviled green eggs and ham were a crowd favorite at our fall pot luck – I highly suggest trying this recipe at home! *Remember to comment on this post to help Aaron & Lizette win a $50 gift card to Primal Pastures! Take it away, guys!
- 2 dozen Primal Pastures eggs (save 2 for the mayo)
- 1 large bunch basil, leaves only
- 1 large bunch parsley, leaves only
- 2 bunches of chives, one bunch chopped fine
- 1 bunch of tarragon, leaves only
- 2 cups of cold pressed avocado oil, chilled in the freezer for an at least 30 min
- 1 pack of high quality prosciutto
- 2 Tbsp sherry vinegar
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard (sugar free)
- 1 clove garlic, minced
- Salt and Pepper
- Preheat the oven to 375.
- Hard boil 22 of the eggs (I like to cook them for 3 minutes in the pressure cooker. The shells come off super easy). Once the eggs are cooked, shock them in a cold water ice bath. Peel, cut in half lengthwise, and scoop out the yolks into a large mixing bowl and put the whites on a large platter. Use a fork to break up the yolks. Set cooked egg yolks aside for later.
- Lay the prosciutto flat in one layer on a sheet tray covered with a Silpat or parchment paper. Place in the preheated oven and cook for about 10-12 minutes (or until the prosciutto is crispy). Keep an eye on it so it doesn’t burn. Take the sheet tray out of the oven and let the prosciutto cool.
- Place all the herbs into a blender, except for chopped chives. Pour 1 1/2 cups avocado oil in the blender (keeping the oil cold in the freezer will help prevent the herbs from browning out). Start on low speed, then bring up to high as it gets smoother. Should be a fairly smooth herb oil puree.
- With the two remaining eggs, separate the yolks from the whites. You’ll only need the yolks for the mayo. The whites can be set aside for another use. Take the yolks and place them in a large mixing bowl (or food processor, blender or immersion blender. Whatever your favorite mayo making device is). Add mustard and lemon juice and whisk together. While continually whisking (or blending), slowly drizzle the remaining 1/2 cup avocado oil.
- Once your mayo starts to come together, slowly drizzle in your herb oil while whisking. If your mayo starts getting too thick, drizzle a little water into the mixture. Add the sherry vinegar, garlic, and salt and pepper to taste.
Add the green mayo to the cooked yolks a little at a time, until desired consistency. Whisk until smooth. If needed, add a little water to thin out. Check for seasoning.
- Spoon green yolk mix onto each egg white. Break up prosciutto into chip-size pieces and stick into top of the egg. Sprinkle chopped chives over the top.
Enjoy them… In a boat, or with a goat. Maybe in the rain, or on a train.