Monday, November 28, 2011

Pesto Eggs with Prawns

½ lb. Lauren Farms freshwater prawn tails, shelled
8 hard-cooked eggs
¼ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon salt (or less)
Dash of ground red pepper (cayenne)
1 – 2 tablespoons pesto*

Bring salted water to a boil. Add large prawns and begin timing
immediately. Cook for 3 minutes only. Drain and immerse in ice
water to stop cooking. Drain cooled prawns. Reserve 16 whole
prawns. Chop remaining prawns (should be approximately ½ cup).

Cut eggs in half lengthwise. Carefully remove yolks and place
in small bowl; reserve egg white halves. Mix yolks, mayonnaise,
garlic powder, salt and red pepper until fluffy. Stir in chopped

Carefully spoon yolk mixture into egg white halves. (May be
covered and refrigerated for up to 24 hours.) Just before serving,
top each with about ¼ teaspoon pesto. Top each with a whole

For an elegant touch: Place each pesto egg in a foil cupcake liner.
Add crushed ice to serving platter and place eggs in liners on top.

* We use Classico Pesto found in the jarred spaghetti sauce
section of your grocer.

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