deviled eggs with prosciutto
I have always loved deviled eggs. My first memory of eating them was at a wedding when I was a little girl. I don’t even remember whose wedding it was (a second cousin maybe?) but what I do remember are all the big beautiful shiny, poofy dresses (or so I thought at the time – it was the 80s after all), and the tower of deviled eggs along the wall in the hotel banquet room. I stood by that table all night long like we were the ones getting married. I was hooked.
And way before Mattel bought out the American Girls company and exploded into malls across the country to sell their fabulously expensive dolls, my sister and I had the American Girls Cookbook. The blend of history, food, and dolls suited us perfectly and we loved that cookbook. Best of all, there was a recipe for deviled eggs, which of course I insisted my mom help us make (i.e. she made them and we kind of helped).
As much as I love deviled eggs, I haven’t made them in years. In fact, I’m pretty sure the last time I made them, the recipe was still from the American Girls Cookbook. With spring finally here and Easter just around the corner, I decided it was time to revisit the deviled egg. What began as a quick peek at a recipe on Food and Wine became an all around maniacal, wide-eyed discovery of dozens of artistic innovative recreations of the deviled eggs. After just half an hour of Food and Wine, Cook’s Illustrated, Food 52, and Bon Appetit, I was excited, hungry, and overwhelmed. So many new variations! But where to begin?
In a word: prosciutto. I mean, why not start there? The salty, slightly chewy charcuterie is one of my favorite things to throw in a sandwich (or just straight into my mouth), and its mere presence generally takes any appetizer from good to amazing. Don’t believe me? Try a deviled egg with prosciutto and just try and tell me it’s not amazing!