Deviled Eggs With Crispy Prosciutto Recipes

Steps:

• Preheat oven to 375ºF. Lightly grease muffin pan with oil. Place 1 slice of prosciutto in each muffin cup, being sure to fully cover bottom and sides and leaving about a 1/4" overhang on all sides. Spoon 1 heaping Tbsp. cheese into each prosciutto cup. Crack 1 egg into each, being careful not to break yolk. Drizzle 1 tsp. cream over each egg, then top with a pinch of thyme, salt, and pepper.
• Bake until whites have just set, about 15 minutes. Transfer pan to a wire rack and let cool 3 minutes. Run a knife around edges of prosciutto baskets and scoop out of pan. Serve immediately.

Steps:

• Carefully place the eggs in a medium saucepan and cover with cold water. Cover the pan and bring to a boil over medium-high heat. Allow to boil for 3-4 minutes. Keeping the pan covered, remove the egg from the heat and allow to rest in the hot water and steam for 20 minutes. Drain and rinse in cold water until lukewarm.
• Meanwhile, slice the prosciutto into pieces that are 1/4″ wide and about 1/2″ long. Cook in a skillet over medium until browned and crispy.
• Whisk the prosciutto into the Parmesan cheese and mayonnaise. Cover and refrigerate until ready to use.
• When the eggs are cooled, carefully peel them and slice in half lengthwise. Scoop out the yolks and mash them into the mayonnaise.
• Transfer the yolks to a pastry bag fitted with a large tip or a plastic bag with one corner cut out, and pipe the filling into the egg whites. Cover and refrigerate until ready to serve.

Steps:

• Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

Steps:

• Preheat oven to 375. Line a baking sheet with parchment paper. Arrange prosciutto slices in a single layer and bake until dry and crispy, about 15 minutes. Remove from pan and let cool. Bring eggs to a boil over high heat. Remove from heat and let stand for 15 minutes. Drain eggs and transfer to a bowl of ice water and let cool completely. If making ahead store eggs IN WATER in refrigerator. Peel eggs and cut in half. Scoop out the yolks and reserve the egg whites. Mash yolks with fork until very fine crumbles. Add mayonnaise, chives and 1 teaspoon lemon zest to the yolks and beat with hand mixer until fluffy. Add more mayonnaise and zest as needed. Season with salt and pepper. Spoon yolk mixture into reserved egg whites. Break prosciutto into shards and decorate with one shard and one parsley leaf per egg.