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Green Eggs & Ham: Devilled Avocado Eggs with Crispy Parma Ham Shards
We take these 70s party favs from classic to contemporary with the addition of avocado and a crispy ham garnish.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 25 mins
Ingredients
200 g parma ham
8 eggs
ice water
1 medium-sized avocado
3 Tbsp (45 ml) mayonnaise
a squeeze of lemon juice
salt and pepper
2 Tbsp (30 ml) chopped chives, to serve
Method
Set a frying pan over medium-high heat and add a splash of oil for frying. Fry the parma ham in batches for 1-2 minutes a side or until crispy, then drain on a piece of paper towel and allow to cool. Once cooled, cut the parma ham into shards and set aside.
Place a large pot half filled with water over high heat. Bring to a boil then carefully add the eggs to the pot and turn down the heat to a simmer. Set a timer for 13 minutes. Place a handful of ice into a large bowl then half fill it with water.
After 13 minutes, remove the eggs from the pot and place into ice water for 5 minutes. After 5 minutes, check for coolness and then gently crack and peel the eggs. Slice each one in half.
Scoop the yolks out of the eggs and place into a mixing bowl. Add the avocado, mayonnaise and lemon juice to the bowl and blitz with a stick blender until smooth. Season to taste, then spoon the mixture into a piping bag.
Pipe the mixture back into the eggs, then top with chopped chives and arrange parma ham shard on each. Season and serve.
