Deviled Eggs (gf) Recipe

Hard-boil the eggs

Place eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a rolling boil over medium-high heat. Once boiling, cover the pan, remove from the heat, and let sit for 10–12 minutes for fully hard-cooked yolks. Meanwhile prepare an ice bath (large bowl with ice and cold water).

Cool and peel

After 10–12 minutes, transfer eggs to the ice bath and chill for 10 minutes to stop cooking. Gently crack and peel shells under running cold water. Pat eggs dry with paper towels.

Halve and remove yolks

Slice each egg lengthwise with a sharp knife. Carefully lift out yolks and place yolks in a medium mixing bowl. Arrange white halves on a platter or tray for filling.

Make filling

Mash yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, white wine vinegar, 2 tsp kosher salt (reserve remaining for whites if needed), 1 tsp freshly ground black pepper, and smoked paprika. Mix until very smooth — use a small whisk or fork. Taste and adjust seasoning; filling should be creamy and slightly tangy. If too thick, add up to 1 tsp water or more mayonnaise to reach piping consistency.

Fill the whites

Spoon or pipe the yolk mixture into the egg-white cavities. For a neat presentation, transfer filling to a piping bag fitted with a star or round tip and pipe mounds into each white half. Smooth or swirl tops as desired.

Make crispy prosciutto

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lay prosciutto slices flat on the sheet without overlapping. Brush lightly with 1 tsp olive oil. Bake 8–12 minutes until crisp and edges brown but not burnt. Remove and let cool on the sheet; they will crisp further as they cool. Once cool, break or cut each slice into small shards appropriate for garnishing (~2–3 pieces per egg).

Prepare chives

Wash and dry chives. Finely snip chives into 1/8–1/4 inch pieces with a sharp knife or kitchen shears. Reserve for garnish.

Season and garnish

Lightly sprinkle filled eggs with remaining 1 tsp kosher salt and 1/4 tsp ground black pepper to taste. Sprinkle a small pinch of smoked paprika over each for color. Top each deviled egg with a shard of crispy prosciutto and a few snips of fresh chive. Optionally garnish with an extra tiny drizzle of olive oil for sheen.

Serve or chill

Serve immediately at room temperature or cover and chill up to 6 hours. If chilled, let rest 10–15 minutes at room temperature before serving so the filling isn’t too firm. Assemble crispy prosciutto just before serving to keep it crunchy.