Green Deviled Eggs and Ham

• 12 large eggs
• ½ cup mayonnaise (preferable Duke’s)
• 2 Tbsp Clif Family EVOO
• 1 Tbsp smooth Dijon mustard
• ½ cup minced parsley
• ¼ cup thinly sliced chives
• 1-4oz pack prosciutto, finely minced
• 2 tsp salt

Garnish:

• Clif Family White Wine Seasoning (as needed)

1. Bring a pot of water to a boil, gently lower in eggs using a slotted spoon or strainer. Simmer for 11 minutes and transfer eggs to an ice bath and peel once cool.
2. Using a vegetable peeler, shave a piece of egg white either side of the egg (this to help them lay flat on a plate or platter). Using a sharp knife or cheese wire (unflavored dental floss works too), slice eggs in half lengthwise.
3. Remove yolks from whites and reserve the whites for later. Transfer the egg yolks to a food processor or mixing bowl.
4. Add remaining ingredients and pulse or whisk until fully and evenly combined.
5. Transfer mixture to a pastry bag or use a spoon to fill the cavity of each egg white with desired amount of yolk mixture.
6. Place deviled eggs on a platter and garnish with a sprinkling of Clif Family White Wine Seasoning.