Stuffed Eggs with Prosciutto


The greens on the plate are called pea shoots and they are more than just a garnish. Pea shoots are the leaves and tendrils of the pea plant.

While peas take all summer to grow, the shoots are harvested after only 2-3 weeks. These leaves are young and tender with a delicious and distinctive pea flavor. They have more Vitamin-C than blueberries and are packed full of antioxidants. The season is short so get them while you can.

They may be found at your local farmer’s markets and in Trader Joe’s refrigerated produce section.



  • 6 eggs, hard-cooked
  • 1/4 cup mayonnaise
  • 1 teaspoon prepared mustard
  • 1 teaspoon white balsamic vinegar
  • Season with salt and pepper to taste
  • 2 slices prosciutto
  • 4 oz. pea shoots (1 container)
  1. Separate the slices of prosciutto and bake in a 350* oven until almost crisp.
  2. Halve hard-cooked eggs lengthwise, carefully remove the yolks.
  3. In a small bowl, mash the yolks, add mayonnaise, mustard and vinegar.
  4. Season with salt and pepper.
  5. Fill the white halves of the eggs with the yolk mixture.
  6. Crumble the prosciutto and add to the top of each egg.
  7. Garnish with pea shoots or toss shoots with a bit of extra virgin olive oil, fresh lemon juice and S&P. Use as salad, lay eggs on top.
  8. Cover and store in refrigerator until ready to use.
Buona Pasqua!
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