Deviled eggs are a must have item on our table. We experiment with them throughout the year and during the holidays it’s serious business for my husband. This year he wanted to incorporate bacon. While I love bacon it seemed too heavy for this usually delicate appetizer. We decided to go with prosciutto which is more delicate and packs a really unique flavor.
Deviled eggs are the perfect canvas to get creative. In the recipe I’m giving you here today, I use a very mild polish mustard (one that does not contain horseradish). If you want to use just plain yellow mustard then start with just a third of what I use and taste as you go. I love mustard but it can overwhelm this dish quickly. Plain yellow mustard tends to be strong so proceed carefully.
I should note that I’m not going to even bother with the how to aspect of boiling eggs. I know it seems like a no brainer but I have yet to master this simple thing. It’s embarrassing. I took a shortcut this year and bought 2 dozen organic hard boiled eggs from Costco. Not only was it cheaper than buying two dozen organic fresh eggs but the work was done for me and I knew that i would not lose any to cracking or shells that stick. I’ll be doing it this way from now on.
- 18 eggs, hard boiled and peeled
- 1/3 cup plus 1 tablespoon mayo
- 3 teaspoons mild mustard
- 1/4 teaspoon salt
- pepper to taste
- 3 slices prosciutto fried crispy and diced small
- Cut the hard boiled eggs in half and remove the yolks
- Using a fork, mash the yolks until it’s a consistent crumbly consistency
- Add mayo and mustard and mix for a good 30 seconds. The texture should transform to a smooth consistency
- Add salt and pepper to taste, mix again
- Divide the yolk mixture into the white egg halves
- Sprinkle with prosciutto