What happens when I have leftover prosciutto and a ton of eggs to use up?
This beautiful appetizer is born.
The saltiness of the prosciutto goes so perfectly with the creamy flavor of a deviled egg. I topped it with a little toasted panko to add a crunchy texture. It’s heaven in a bite.
I use to frequent this restaurant in San Francisco where they would top their deviled egg appetizer with crispy chicken skin and let me tell you right now, that is heaven. But since chicken skin is in short supply around my house toasted panko will have to do.
I’m always a sucker for a good deviled egg. It’s such a retro appetizer that’s really made a comeback with restaurants as of late and I’m stoked about it. I’ve had it topped with caviar, topped with smoked trout, topped with spicy roasted thai chilies. You name it, and the outcome is always the same. A delicious little bite that’s so savory and so easy to prepare for a crowd. And not to mention goes well with every holiday table.
The base to my deviled egg is very traditional, although I do like using a mixture of different types of mustards, but it’s usually what I have on hand. Always substitute for what you have on hand. There’s really nothing worse than realizing at the last minute you don’t have that one specific ingredient in a recipe and have to run to the store. Just make due and roll with it.
Wine Recommendation: What’s better than some French Sparkling with deviled eggs! Try a Crémant d’Alsace. {My personal favorite!}
Prosciutto Topped Deviled Eggs
Traditional deviled eggs with a topping twist.
Ingredients
- 6 whole Eggs
- 1/4 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1/2 tablespoon Yellow Mustard
- Kosher Salt, for seasoning
- 3 slices Prosciutto, quartered
- 1 tablespoon Butter
- 2 tablespoons Panko
- 1 tablespoon Parsley, finely chopped
Directions
- Step 1 Place eggs in a medium sized pot, fill with water until covering eggs completely. Heat to a boil and reduce to a simmer for 13 minutes.
- Step 2 Turn heat off and let eggs rest for 2 minutes. Drain water and place eggs in an ice bath for 15 minutes. Crack and peel.
- Step 3 Slice eggs in half and place yolks in a mixing bowl. Place halved eggs on a tray for serving. Break up cooked yolks until smooth with a fork. Add mayonnaise, Dijon mustard, and yellow mustard to yolks. Mix until combined. Season with a pinch of kosher salt.
- Step 4 Using a piping bag or spoon, fill each egg half with mixture. Fold up a prosciutto quarter slice and top each egg with it.
- Step 5 In a small pan add the butter and panko, toast until slightly brown and add the chopped parsley. Cool slightly.
- Step 6 Sprinkle toasted panko on top of each egg.
- Step 7 Place in the refrigerator for 20 minutes and serve. Enjoy!
Savor and Enjoy!
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