Ingredients

• 1 dozen hard-cooked eggs
• 3 tablespoons mayonnaise
• 3/4 teaspoon Dijon mustard
• 1 teaspoon minced fresh garlic
• 6 tablespoons purchased basil pesto
• 2 tablespoons very thinly sliced green onion
• Salt
• 4 ounces very thinly sliced prosciutto, cut into short, thin strips
• 2 tablespoons finely chopped fresh basil
• 1 teaspoon extra-virgin olive oil

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Instructions

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. 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.
3. 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.
4. To make the topping, in a small bowl, mix together the prosciutto and basil. Drizzle with the oil and toss to coat. Top each egg half with about 1 heaping teaspoon of the mixture.