Deviled Eggs Recipe

Hard-boil eggs

Place 12 large eggs in a single layer in a medium saucepan and add cold water to cover by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 11 minutes for fully set yolks. Meanwhile prepare an ice bath (large bowl with ice and cold water). After 11 minutes, transfer eggs to the ice bath and chill for at least 10 minutes to stop cooking and make peeling easier.

Peel and halve

Gently crack each cooled egg all over and peel under running water to remove shells. Pat dry with paper towels. Slice each egg lengthwise with a sharp knife and gently remove yolks into a medium mixing bowl. Arrange egg white halves on a serving platter or baking sheet, cavity-side up.

Make filling

Mash the egg yolks with a fork until crumbly. Add 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon white wine vinegar, 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon smoked paprika. Stir until smooth and creamy; for a silkier texture, use a small food processor or immersion blender to combine briefly (10–15 seconds). Taste and adjust seasoning, adding more salt, pepper, or mustard if needed.

Fill whites

Transfer the yolk mixture to a piping bag fitted with a large round or star tip (or use a zip-top bag with a corner snipped). Pipe or spoon the filling into the egg white cavities, creating a neat mound on each half. Smooth or texturize tops with a small spoon as desired.

Make prosciutto crisps

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Lay 6 slices of prosciutto flat on the sheet without overlapping. If desired, lightly brush each slice with a little olive oil to encourage even browning. Bake 8–12 minutes, checking at 6–8 minutes, until edges are crisp and prosciutto is browned but not burned. Remove from oven and transfer to a paper towel-lined plate to drain and crisp further. Let cool slightly, then break each crisp into small shards about 1/2–1 inch wide for garnish.

Chop chives

Wash and dry 2 tablespoons fresh chives. Using a sharp knife, finely slice on the bias to yield small rings (reserve a few longer pieces for visual garnish).

Assemble and finish

Sprinkle the filled deviled eggs lightly with the additional 1/2 teaspoon smoked paprika. Top each deviled egg with one or two small prosciutto shards and a pinch of chopped chives. For a final flourish, add one longer chive piece across a few eggs for presentation. Serve immediately at room temperature or cover and refrigerate up to 2 hours before serving (add prosciutto just before serving to keep it crisp).