EGG AND PARMA HAM SNACK BALLS

These are brilliantly good, especially for people who like me, like to have a go to snack in the fridge which actually lessens your overall daily intake of food because eating several small meals a day and replacing two larger meals can lower your overall daily calorie intake, I know it seems kinda wrong but serious proper snacking/mini meals can lower your overall daily intake.  I use Parma ham rather than bacon as this is nitrate and nitrites free.

Prep time 5 minutes / Cooking time 6 minutes

Ingredients 

(Makes approx 12 balls)

6 organic eggs

6 strips Parma ham

4-6 tbsp mayonnaise 

(Home made turmeric recipe below)

1/2 tsp Himalayan sea salt

1/4 tsp black pepper

Homemade Turmeric Mayonnaise 

(takes 2 minutes)

1 egg yolk

1 tsp white or apple cider vinegar

200 - 300ml olive oil

1 pinch Himalayan sea salt 

1 pinch black pepper

1 tsp turmeric 

Once you get in the rhythm of making your own mayonnaise you won't go back to store bought again, its quick (2 minutes max), easy, so much tastier and possibly better for you.

In a large jug place the egg yolk and vinegar, take your balloon whisk and very very slowly start to drizzle in the olive oil around a teaspoon at a time to start, whisking all the time, once you feel the egg yolk thickening you can add the olive oil at a much quicker rate, stop adding the olive oil when your mayonnaise is at the thick ribbon stage.  Season with the salt, pepper and turmeric, that's it.

The perfect soft set (mollet) boiled eggs.

Bring a pan of water to a gentle rolling boil, add a pinch of sea salt then place the eggs in the water, immediately set the timer to 6 minutes.  While the eggs are boiling crisp up the Parma ham in a medium hot skillet then roughly chop and place on a plate.  As soon as the timer rings drain the hot water out of the pan and fill with running cold water in the sink for 30 seconds, then leave the eggs to cool for a few minutes before peeling.

Chop the eggs roughly season with the salt and pepper then add the eggs to your mayonnaise and combine well.  Using a spoon or small meatball scoop take the egg mayonnaise mixture and form in to balls, place each ball on the crispy Parma ham plate and roll to coat the ball completely, repeat with the the rest of the mixture, place all the balls in the fridge to chill and that's it your good to go.