Devilish Green Eggs and Ham

Ingredients

• 6 tablespoons basil pesto 
• 0.8 teaspoon dijon mustard 
• 2 tablespoons basil fresh finely chopped
• 1 teaspoon garlic fresh minced
• 2 tablespoons spring onion very thinly sliced
• 12  hardboiled eggs 
• 3 tablespoons mayonnaise 
• 1 teaspoon olive oil extra virgin extra-virgin
• 4 ounces pancetta very thinly sliced cut into short, thin strips
• 24 servings salt 

Equipment

• bowl
• mixing bowl
• hand mixer
• pastry bag

Directions

1. Halve the eggs lengthwise and transfer the yolks to a mixing bowl.Set the egg white halves on a platter, cover, and refrigerate.
2. With a fork, mash the yolks to a smooth consistency.
3. Add the mayonnaise, mustard, garlic, and pesto, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Stir in the green onion. Taste the egg mixture and add a little salt if needed; pestos differ in salt content.
4. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
5. To make the topping, in a small bowl, mix together the prosciutto and basil.
6. Drizzle with the oil and toss to coat. Top each egg half with about 1 heaping teaspoon of the mixture.
7. From D'Lish Deviled Eggs by by Kathy Casey, (C) © 2013 Andrews McMeel Publishing, LLC