I’m a deviled egg fiend. Put a plate in front of me at a potluck or picnic, and they’ll be gone within minutes. That dense, creamy filling. The tiny, perfect-for-a-bite size. I can’t get enough. They make me think of warm weather, bare legs, a whisper of wind in the trees.
But I’ve never made them before, for whatever reason, so in honor of our inaugural spring picnic on the patio, I decided to make a batch. I gussied them up a bit with some chopped up parsley and prosciutto. Paired with a crisp wine, soft cheese, and miniature toasts, they were a perfect way to enjoy spring.
They almost make me forget that it snowed (!!) last night.
Prosciutto and Parsley Deviled Eggs | makes 6 deviled eggs
- 3 large eggs
- 1 teaspoon grainy brown mustard
- 2 tablespoons mayonnaise
- 2 slices of prosciutto, chopped, plus 2 slices divided into ribbons and reserved for garnish
- 3 springs parsley, chopped
- salt to taste (you won’t need much)
Boil the eggs. My method is to add the eggs to cold water, bring everything to a rolling boil, then turn off the heat and let the pot stand for ten minutes. At the end of that time, I run the eggs under cold water and peel them. Let the peeled eggs cool a bit before handling.
Meanwhile, combine the mustard, mayo, prosciutto, and parsley. When the eggs are cool, gently scoop out the yolks with a spoon and add them to your filling mixture. Mash everything up to combine. You’ll want to taste to see if you need more salt, but chances are, the prosciutto gives enough salt. Add the filling back to the hollowed-out eggs, using a spoon or pastry bag.
Garnish each egg half with parsley and a thin ribbon of the prosciutto.