Empty My Fridge
The Ultimate Deviled Eggs Guide | Chef Jean-Pierre
Ingredients
- Egg6
- Dijon mustard2 tsp
- Garlic · finely minced1
- Ham · finely diced1 oz
- Chili pepper · finely minced1
- Chive · finely chopped, for garnish2 tsp
- Crème fraîche1 tbsp
- Mayonnaise2 tbsp
- Hot sauceto taste
- Lemon1 tsp
- Prosciutto · for garnish
- Salt
Instructions
- Boil the eggs in boiling water for 9.5 to 10 minutes.
- Move the eggs to an ice bath to cool.
- Once cool enough to handle, peel the eggs, halve them lengthwise and scoop the yolks into a bowl.
- Press the yolks through a strainer set over a bowl, then scrape the mixture from under the strainer into the bowl.
- Add salt, 2 teaspoons Dijon mustard, minced garlic, diced ham, minced chili (optional), chives, 1 tablespoon crème fraîche or sour cream, 2 tablespoons mayonnaise, a dash of hot sauce and 1 teaspoon lemon juice. Mix until smooth and creamy.
- Pipe the filling into the egg white halves, starting at the centre and working outwards. Chill while you make the prosciutto chips.
- Preheat the oven to 400°F (204°C). Put a slice of prosciutto between two sheets of parchment, cover with a second baking sheet, and bake for 15 to 20 minutes.
- Turn off the oven, remove the top sheet and leave the prosciutto in the oven for another 10 minutes to crisp.
- Top each egg with a prosciutto chip and extra chives, chill briefly, then serve.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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