Prosciutto Deviled Eggs

By zhanghengshuo

20 Person

30 Minutes

156 Calories

Honestly, you can add prosciutto to almost anything and it makes it better. So adding it to an already smashing deviled egg? Heavenly! The salty, slightly chewy prosciutto generally takes any appetizer from good to amazing. Try this deviled egg with prosciutto! We used canola oil mayo (made with canola oil instead of eggs) and it turned out just fine. If you find that that the yolk mixture is a little too stiff, add a bit of mayo and mustard to get it to the desired consistency.

Ingredients

1 oz. Prosciutto, torn into 20 pieces
Freshly ground pepper
Kosher salt
2 tsp. Snipped chives
1 1/2 tsp. Minced shallot
2 tsp. Dijon mustard
2 tbsp. Goat cheese, at room temperature
3 tbsp. Cornichons, minced
1/2 cup Mayonnaise
10 Large eggs

Method

01

In a large saucepan, cover the eggs with cold water and bring to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 10 minutes.
02

Transfer the eggs to an ice water bath until chilled, about 5 minutes. In a medium bowl, mix the mayonnaise, cornichons, goat cheese, mustard, shallot and 1 teaspoon of the chives.
03

Peel the eggs and halve them lengthwise. Add the yolks to the bowl, mix until smooth and season with salt and pepper.
04

Set the egg whites on a serving platter. Scrape the egg yolk mixture into a pastry bag fitted with a large round tip and pipe the filling into the whites; alternatively, use a plastic seal bags with a corner snipped off or spoon in the filling with a teaspoon.
05

Top each egg with a piece of prosciutto, sprinkle with the remaining 1 teaspoon of chives and serve.

Related Tags

Prosciutto Deviled Eggs

4.7

( By zhanghengshuo )

01 Information

Grade easy
Serving 20 servings
Calorie 156 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

1 oz. Prosciutto, torn into 20 pieces

Freshly ground pepper

Kosher salt

2 tsp. Snipped chives

1 1/2 tsp. Minced shallot

2 tsp. Dijon mustard

2 tbsp. Goat cheese, at room temperature

3 tbsp. Cornichons, minced

1/2 cup Mayonnaise

10 Large eggs

03 Method

Step 1

In a large saucepan, cover the eggs with cold water and bring to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 10 minutes.

Step 2

Transfer the eggs to an ice water bath until chilled, about 5 minutes. In a medium bowl, mix the mayonnaise, cornichons, goat cheese, mustard, shallot and 1 teaspoon of the chives.

Step 3

Peel the eggs and halve them lengthwise. Add the yolks to the bowl, mix until smooth and season with salt and pepper.

Step 4

Set the egg whites on a serving platter. Scrape the egg yolk mixture into a pastry bag fitted with a large round tip and pipe the filling into the whites; alternatively, use a plastic seal bags with a corner snipped off or spoon in the filling with a teaspoon.

Step 5

Top each egg with a piece of prosciutto, sprinkle with the remaining 1 teaspoon of chives and serve.

04 Author