Classic Deviled Eggs

Tuesday, March 30, 2021

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 Pine Street Market speck (smoked prosciutto)
1 Tbsp chives
2–3 Tbsp Doux South angry 'cukes
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