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Classic Deviled Eggs

Classic Deviled Eggs

Set out this extra-easy, elevated take on deviled eggs for a springtime appetizer this weekend! Mix the golden yolks of hard-boiled eggs with a touch of dijon, mayo & pickles. Garnish each egg slice with a piece of smoked prosciutto, a sprinkle of smoked paprika & fresh chives. Voilà! The perfect Easter app.

15 min active; 20 min total; makes 12 deviled eggs

 

INGREDIENTS:

  • 1/2 oz speck (smoked prosciutto)
  • 1 Tbsp chives
  • 2–3 Tbsp pickles
  • eggs
  • 3 Tbsp mayo
  • 1 tsp dijon mustard
  • 1/4 tsp smoked paprika
  • salt & pepper

 

INSTRUCTIONS:

1. BOIL EGGS & PREP TOPPINGS

  • Bring a pot of water to a boil
  • Thinly slice speck
  • Mince chives
  • Drain pickles, then mince
  • Add eggs to boiling water and cook for 8 min to hard boil, then transfer from pot to an ice bath and let cool

2. MAKE DEVILED EGGS

  • Peel eggs
Tip: Roll eggs on the counter to crack the shell, then soak in a bowl of water for a minute. The water gets under the shell and makes it easier to peel.
  • Slice peeled eggs in half lengthwise and scoop out yolk into a medium-sized bowl
  • Add mayo, mustard, HALF of minced pickles, salt & pepper, then mash with a fork

3. GARNISH & GATHER

  • Spoon filling into each egg white, then arrange eggs on a plate
  • Top each egg with a small piece of speck & minced pickles, then sprinkle with chives & smoked paprika