Kids and grown-ups alike will be charmed by the Seussian whimsy of these delicious deviled eggs; Sam-I-Am won't have to ask you twice whether you'd like these! If you have a favorite pesto recipe, by all means, use it in the filling.

　　

Ingredients

Makes 24

　　1 dozen hard-cooked eggs

　　

Filling

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

　　

Topping

4 ounces very thinly sliced prosciutto, cut into short, thin strips

　　2 tablespoons finely chopped fresh basil

　　1 teaspoon extra-virgin olive oil

　　

Step 1

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　From D'Lish Deviled Eggs by Kathy Casey, (C) © 2013 Andrews McMeel Publishing, LLC