Classic Deviled Eggs

Tuesday, March 30, 2021

Set out this extra-easy, elevated take on deviled eggs for an 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 app for any gathering.

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

• 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