Pimento & Prosciutto Eggs (Very Classy & Easy Appy)

Unless I somehow find a way to get my hands on more of the outstanding Australian Womens Weekly cookbook series, this will be my final recipe & it's a spec way to end my journey thru the series. I have not made this one, but it's from the *Finger Food* cookbook & is yet another easy-fix + pretty to serve. I wish you could see the pic! Your best option is to make them & see for yourself. *Enjoy* ! (The recipe starts w/eggs already hard-boiled, so that cook time is not included).

• Ready In: 10 mins
• Serves: 12
• Yields: 12 Stuffed Egg Halves

Ingredients

• 6  eggs (hard-boiled & halved)
• 1  tablespoon mayonnaise
• 1  tablespoon heavy cream
• 1  tablespoon pimentos (canned, well-drained & finely chopped)
• 1  tablespoon fresh basil (chopped)
• 1  ounce prosciutto (very finely chopped)
• 1  tablespoon fresh basil (chopped for garnish)
• 1  tablespoon pimentos (canned, well-drained & finely chopped for garnish)

Directions

1. Remove yolks from egg halves & mash in a bowl w/the mayo & cream.
2. Stir in 1st measures of pimento & basil + the prosciutto.
3. Spoon mixture into egg halves & top w/2nd measures of chopped pimento & basil.
4. NOTE: Can be made up to 3 hrs ahead of need & stored in refrigerator (covered).