Green Eggs And Jambon Recipe
Deviled Egg, Jambon de Paris, Green Goddess
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Ingredients
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Eggs & Filling
Green Goddess (Herb Sauce)
Assembly
Method
Eggs & Filling
- 1
Hard-boil eggs
Place 12 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to maintain a simmer and cook for 10 minutes. Remove from heat and immediately transfer eggs to an ice bath. Chill at least 10 minutes to stop cooking and make peeling easier.
- 2
Peel and halve
Crack shells and carefully peel each egg. Rinse to remove shell fragments. Slice each egg lengthwise and gently remove yolks into a medium bowl; place whites on a serving tray or plate, hollow side up.
- 3
Make yolk filling
Mash the yolks with a fork until smooth. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar, 1 teaspoon salt, and 1 teaspoon black pepper. Mix thoroughly until creamy and smooth. Taste and adjust seasoning — the mixture should be bright and slightly tangy to complement the green sauce.
Green Goddess (Herb Sauce)
- 4
- 5
Blend sauce
In a small food processor or blender, combine the chopped herbs, 1 garlic clove, 3 tablespoons Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until smooth and bright green, stopping to scrape down the sides as needed. If the sauce is too thick, add 1 teaspoon water at a time to reach a thick but pipeable consistency. Taste and adjust salt or lemon to brighten.
- 6
Reserve some sauce
Spoon about 2 tablespoons of the green goddess into a small bowl to thin slightly (with 1–2 teaspoons water or lemon) to use as a light drizzle later. Keep the remainder for folding into the yolk mixture.
Assembly
- 7
Combine yolk with green goddess
Fold roughly two-thirds of the prepared green goddess into the mashed yolk mixture until uniformly green and creamy. Adjust texture with extra mayonnaise or a little water from the reserved bowl if necessary so the filling is smooth and pipeable.
- 8
Fill egg whites
Transfer the green yolk filling to a piping bag fitted with a round or star tip (or use a spoon). Pipe or spoon a generous mound of filling into each egg white half, smoothing or swirling the top for a neat presentation.
- 9
- 10
Garnish and finish
Lightly dust each egg with a pinch of smoked paprika. Drizzle the reserved thinned green goddess sparingly over the jambon and filling for added color and moisture. Top each egg with a small sprig of microgreen or herb. Chill for 10–15 minutes before serving to let flavors meld, or serve immediately at cool room temperature.
- 11