Best Deviled Eggs Recipe: A Step-by-Step Guide
Hello friends, Deviled Eggs are such an easy thing to make for any occasion, so I wanted to share with you my ultimate guide to making the perfect deviled eggs! Make sure to check out my short on how to make Creme Fraiche to make these even more delicate and delicious! (The link is below the recipe in the notes) Be sure to let me know how you did in the comments below.
Ingredients
Instructions
Place the eggs carefully in a pot of boiling water. Boil for 9.5 to 10 minutes. Remove the eggs from the boiling water and transfer them to an ice bath to cool. Once the eggs are cool enough to handle them. Peel them and cut them in half lengthwise. Carefully remove the yolks and place them in a bowl.
Use a strainer placed over a bowl to push the egg yolks through the strainer using a ladle or spoon. This will create a smooth texture. Scrape the mixture from the bottom of the strainer into the bowl.
In the bowl with the egg yolks, add salt, Dijon mustard, minced garlic, finely diced baked ham, minced chili pepper (if using), chopped chives, crème fraiche (or sour cream), mayonnaise, hot sauce, and lemon juice to the. Mix all the ingredients thoroughly until well combined and creamy.
Transfer the creamy egg yolk mixture into a pastry bag. Twist the top of the pastry bag and gently squeeze the mixture into the egg white halves. Start from the center and work your way outward. Place the eggs in the refrigerator while you make the Prosciutto Chips.
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Continue Reading at Chefjeanpierre →Chef's Notes
Pro-TipsClick here For the Creme Fraiche recipe.
Notes for the Prosciutto Chips:
To make prosciutto chips, place prosciutto slices between parchment paper and bake in a Preheated Oven at 400°F (200°C) for 15-20 minutes. Let them cool to crisp up before using.
Adjust the seasonings according to your taste preferences.
Deviled Eggs are best served refrigerated for a short time before serving.
Enjoy these creamy deviled eggs with a touch of spicy kick and delicious prosciutto chips on top for added crunch!
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