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
- 6 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
