Photo: Roberto Caruso
There's nothing wicked about these classic apps. Egg yolks are whipped into a frenzy with capers, mayo and Dijon then topped with crispy prosciutto. Perfecto.
¼ cup mayonnaise
1 ½ tbsp Dijon mustard
1 tbsp chopped capers
Place eggs in a single layer in a pot and add enough cold water to cover by 1 in. Bring to a boil, then reduce heat to medium-low and simmer for 10 min. Immediately drain and rinse eggs with cold running water to cool completely. Peel eggs, then cut each in half lengthwise using a sharp (not serrated) knife.
Scoop yolks into a bowl, then mash. Stir in mayo, Dijon and capers. Pipe yolk mixture into egg whites. Garnish with Parmesan crisp and prosciutto.
Calories 151, Protein 7g, Carbohydrates 1g, Fat 13g, Sodium 155mg.
In a frying pan over medium, spread 2 tbsp grated Parmesan in a 3-in. circle. Cook until golden, about 5 min. Let cool, then break into small pieces. Fry 1 slice prosciutto and crumble.
To prevent a dark green ring from forming around the yolks, cool boiled eggs immediately under cold running water. Once cool, gently crack all over. Soak in cold water, then start peeling from large end (older eggs peel more easily) .
Originally published in the November + December 2017 issue. Photo by Roberto Caruso.
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