Prep: 45 minutes Makes: 24 deviled eggs
12 hard-cooked eggs, peeled
3/4 cup minced smoked ham
1/4 cup each: minced shallots, Granny Smith apple
3 tablespoons mayonnaise
2 tablespoons minced cornichons
2 teaspoons Bourbon, optional
1/2 teaspoon each: bittersweet pimenton, salt
1/4 teaspoon freshly ground black pepper
1 cup shredded Bibb lettuce
1/2 cup toasted pecans, crushed
Halve the eggs lengthwise. Scoop out yolks into a bowl; mix in ham, shallot, apple, mayonnaise, cornichons, Bourbon, pimenton, salt and pepper. Get the filling as smooth as possible without overbeating. Fill whites with the mixture. Garnish with lettuce and pecans.
Per serving: 79 calories, 68 percent of calories from fat, 6 g fat, 1 g saturated fat, 111 mg cholesterol, 2 g carbohydrates, 5 g protein, 102 mg sodium, 0 g fiber
Note: Executive chef Michael Paley of Proof on Main in Louisville uses pimenton, a smoked Spanish paprika, in these eggs.