Deviled Eggs with Crispy Prosciutto and Chive Oil

How to Make Deviled Eggs with Crispy Prosciutto and Chive Oil

1. 1

   Step 1: Hard-cook and cool the eggs

   Active 8 min · Passive 19 min

   Place the 10 large eggs in a single layer in a saucepan and add cold water to cover by about 1 inch. Bring to a gentle boil over medium-high heat (hands-on: arranging and heating). Once boiling, reduce to a simmer and cook uncovered for 9 minutes; then transfer the eggs to an ice bath and chill 8–10 minutes to stop cooking. Peel the eggs under running water and halve lengthwise, gently transferring whites to a cutting board and placing yolks into a medium bowl.

   For this step

   • 10 large eggslarge eggs
   
2. 2

   Step 2: Make the chive oil

   Active 6 min · Passive 10 min

   Reserve about 2 tablespoons of the packed chives (finely chopped) for garnish. In a blender or food processor combine the remaining chives (about 3/4 cup), 1/3 cup (80 ml) neutral oil, and a pinch of salt; blend until very smooth. Pour the oil through a fine-mesh sieve into a small container, pressing solids to extract liquid; chill the oil at least 10 minutes so it firms and flavors meld. Keep refrigerated until assembly and return to room temperature briefly before drizzling.

   For this step

   • 1/3 cupneutral oil (grapeseed or light olive)
   • 1 cupfresh chives (packed)
   
3. 3

   Step 3: Crisp the prosciutto

   Active 8 min

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment and arrange 6 prosciutto slices in a single layer (they may overlap slightly). Bake 8–10 minutes until the prosciutto is very crisp and slightly browned at the edges. Remove to paper towels to cool and harden, then break into coarse shards for garnish.

   For this step

   • 6 slicesprosciutto slices
   
4. 4

   Step 4: Prepare the yolk filling

   Active 10 min

   Mash the 10 reserved yolks with a fork or pass through a sieve into the bowl. Add 1/2 cup mayonnaise, 1 tablespoon Dijon, 1 teaspoon lemon juice, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper; mix until smooth and creamy. Taste and adjust seasoning. If the mixture is too thick to pipe, add 1–2 teaspoons water or extra mayonnaise to reach a piping consistency. Transfer filling to a piping bag fitted with a 1/2-inch round or star tip, or use a spoon.

   For this step

   • 1/2 cupmayonnaise
   • 1 tablespoonDijon mustard
   • 1 teaspoonfresh lemon juice
   • 3/4 teaspoonkosher salt
   • 1/4 teaspoonfreshly ground black pepper
   
5. 5

   Step 5: Fill, dress and serve

   Active 5 min

   Pipe or spoon the filling into the 20 halved whites (about 1 tablespoon filling per half). Arrange on a platter, drizzle each with a small spoonful of chilled chive oil, sprinkle the reserved chopped chives, a dusting of smoked paprika, and top with a shard or two of crispy prosciutto. Refrigerate assembled eggs until serving. Store leftovers in a covered container and refrigerate within 2 hours; consume within 3–4 days. Makes 20 finished deviled egg halves; serve 2 halves per serving (serves 10).

   For this step

   • 1/2 teaspoonsmoked paprika
   

1. Place the 10 large eggs in a single layer in a saucepan and add cold water to cover by about 1 inch. Bring to a gentle boil over medium-high heat (hands-on: arranging and heating). Once boiling, reduce to a simmer and cook uncovered for 9 minutes; then transfer the eggs to an ice bath and chill 8–10 minutes to stop cooking. Peel the eggs under running water and halve lengthwise, gently transferring whites to a cutting board and placing yolks into a medium bowl.
2. Reserve about 2 tablespoons of the packed chives (finely chopped) for garnish. In a blender or food processor combine the remaining chives (about 3/4 cup), 1/3 cup (80 ml) neutral oil, and a pinch of salt; blend until very smooth. Pour the oil through a fine-mesh sieve into a small container, pressing solids to extract liquid; chill the oil at least 10 minutes so it firms and flavors meld. Keep refrigerated until assembly and return to room temperature briefly before drizzling.
3. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment and arrange 6 prosciutto slices in a single layer (they may overlap slightly). Bake 8–10 minutes until the prosciutto is very crisp and slightly browned at the edges. Remove to paper towels to cool and harden, then break into coarse shards for garnish.
4. Mash the 10 reserved yolks with a fork or pass through a sieve into the bowl. Add 1/2 cup mayonnaise, 1 tablespoon Dijon, 1 teaspoon lemon juice, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper; mix until smooth and creamy. Taste and adjust seasoning. If the mixture is too thick to pipe, add 1–2 teaspoons water or extra mayonnaise to reach a piping consistency. Transfer filling to a piping bag fitted with a 1/2-inch round or star tip, or use a spoon.
5. Pipe or spoon the filling into the 20 halved whites (about 1 tablespoon filling per half). Arrange on a platter, drizzle each with a small spoonful of chilled chive oil, sprinkle the reserved chopped chives, a dusting of smoked paprika, and top with a shard or two of crispy prosciutto. Refrigerate assembled eggs until serving. Store leftovers in a covered container and refrigerate within 2 hours; consume within 3–4 days. Makes 20 finished deviled egg halves; serve 2 halves per serving (serves 10).