Deviled Eggs With ProsciuttoJump to the recipe
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!
Deviled Eggs with Prosciutto
Adapted from Food and Wine
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.
- 10 large eggs
- 1/4 cup plus 1 tablespoon mayonnaise
- 3 cornichons, minced
- 2 tablespoons goat cheese, at room temperature
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons minced shallot
- 2 teaspoons snipped chives
- Kosher salt and freshly ground pepper
- 1 ounce prosciutto, torn into 20 pieces
- 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. 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. Peel the eggs and halve them lengthwise. Add the yolks to the bowl, mix until smooth and season with salt and pepper.
- 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 ziplock bag with a corner snipped off or spoon in the filling with a teaspoon. Top each egg with a piece of prosciutto, sprinkle with the remaining 1 teaspoon of chives and serve.