Deviled Egg Recipe
Prosciutto, pimento cheese, chives, and cheddar crips.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Egg & Filling
Toppings & Garnish
Method
Egg & Filling
- 1
Hard boil eggs
Place 6 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let sit for 10–12 minutes. After resting, transfer eggs to an ice bath for at least 5 minutes to stop cooking and make peeling easier.
- 2
Peel and halve
Crack the cooled eggs all over and peel under running water. Pat dry with paper towels. Slice each egg lengthwise and carefully remove yolks to a medium bowl. Arrange the egg white halves on a serving platter or tray with the hollows facing up.
- 3
Make deviled filling
Mash the reserved yolks with a fork until crumbly. Add 3 tablespoons mayonnaise, 4 tablespoons pimento cheese, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar or lemon juice, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Mix until smooth and creamy. Fold in 2 tablespoons finely chopped chives and taste; adjust seasoning with a pinch more salt or vinegar if needed.
- 4
Fill egg whites
Using a small spoon or a piping bag fitted with a wide round tip, pipe or spoon the pimento-cheese yolk mixture into the egg white cavities, mounding slightly so each half has a neat, generous filling.
Toppings & Garnish
- 5
Prepare prosciutto crisps
Preheat oven to 375°F (190°C). On a parchment-lined baking sheet, lay prosciutto slices flat (slice each in half if large). Bake for 8–12 minutes until crisp but not burnt. Remove and cool on paper towels, then break into 6 pieces (one piece per two deviled halves) or into smaller shards for garnish. Alternatively, crisp prosciutto quickly in a nonstick skillet over medium heat for 2–4 minutes per side.
- 6
Assemble final garnish
Top each filled deviled egg half with a small shard of prosciutto crisp and/or a cheddar crisp placed at an angle. Sprinkle the extra 1 tablespoon chopped chives evenly across the eggs. Dust very lightly with smoked sweet paprika if using for color and a hint of smoky sweetness.
- 7
Serve
Arrange deviled eggs on a chilled platter. Serve immediately so the prosciutto and cheddar crisps remain crunchy. If making ahead, store filled eggs covered in the refrigerator up to 6 hours and add prosciutto and cheddar crisps just before serving to keep them crisp.
