Deviled Eggs with Crispy Prosciutto
I love deviled eggs any way I can get them. But my recipe for deviled eggs with crispy prosciutto on top are really special. It’s the perfect Easter appetizer and a fast and tasty way to use up all of the decorated hard boiled eggs in your fridge.
- 6 Hard Boiled Eggs
- 1/4 cup Mayonnaise
- 2 tsp. Fresh Lemon Juice
- 1 tsp. Dijon Mustard
- 1/4 tsp. Sriracha
- 1/8 tsp. Salt
- a dash of ground Black Pepper
- 2 slices of Prosciutto, diced
- Rapid Slicer®
- Negg®, egg peeler
- 1 Piping Bag
Prepare the crispy prosciutto for garnishing first. Heat your oven to 375 degrees, and place a slice of prosciutto on a parchment-lined baking sheet. Bake for about 12 minutes, until it is crispy. Allow to cool for several minutes and then crumble into small pieces.
While the prosciutto is in the oven, prepare the deviled eggs. Use the Negg®s cooking instructions for cooking the perfect hard-boiled egg. Cool in an ice bath for several minutes. Place the eggs in the base of the Rapid Slicer®, place the lid on top to hold them in place while you slice them in half.
Remove the yolks and place them in the bowl of an electric mixer. Add the mayonnaise, mustard, lemon juice, sriracha, salt, and pepper. Mix the ingredients together on a medium speed until smooth. Fill a piping bag with the egg mixture and pipe the egg yolk filling into the egg whites.
Before serving, garnish the eggs with crumbled prosciutto and a sprinkle of paprika. You may want to double the recipe. These babies will be gone in a flash!
Leave a comment