6 eggs, boiled
1/2 cup ham or finely sliced proscuitto, minced
1/2 large Vidalia onion, minced
1 clove garlic, finely minced
2 tablespoons freshly minced parsley
1 tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch of cayenne pepper
paprika, for sprinkling (optional)
10 crushed saltines (for coating)
1 egg, beaten (for dipping)
olive oil spray

Simmer the eggs slowly for 20 minutes. Cool in cold water; peel and cut into halves, lengthwise.

Remove the yolks from the eggs and place in a medium bowl (leaving the white portions intact). To the yolks, add 1 tablespoon of melted butter, 2 tablespoons minced fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper and a dash of cayenne pepper. Using a fork, mash into a smooth paste, and mix well. Sprinkle with paprika, if desired.

Spoon the mixture into 6 halves of the eggs and smooth it off with a butter knife until the filling is flat. Set aside.

Finely mince the onion and garlic. Combine with the chopped ham or proscuitto and fill the remaining six egg halves with the meat mixture.

Sandwich the eggs using 1 egg that has been filled with meat mixture and the other half which is filled with egg yolk together to make a whole egg. Keep them together by placing 2 toothpicks all the way through the two halves.

Roll the eggs in beaten egg, then in cracker crumbs. Place on a oiled baking sheet; spray the eggs with olive oil spray, rolling them over to coat the eggs well with the oil spray on all sides.

Cover loosely with aluminum foil and bake in a preheated 400°F oven for 10-15 minutes, or until golden brown.

Serve warm or at room temperature.

Submitted by: CM