I feel like I’m one of the few people in the world who doesn’t like mayonnaise. My husband tells stories of going on a monthly Costco trip with his mom when he was a kid and coming home with a giant tub of mayonnaise, so that should indicate what a big fan he is. And Japan is surprisingly into mayo. An expat friend recently told me how shocked she was to discover it in her supermarket sushi roll, which was a new one for both of us. If there’s even a smear of it on my sandwich or burger, I consider it completely ruined.
However, I can’t resist egg salad, chicken salad, or deviled eggs. I know there’s mayo in them, but for some reason I can overlook it in these forms. So when I found myself with a dozen hardboiled eggs after my watercolor Easter egg project, I figured I’d made some deviled eggs. Have you ever made them? They are a serious pain in the butt. So if I’m going through all of that trouble, I’m going to make something special.
Enter truffled deviled eggs with prosciutto crisps. They’re not more difficult to make than regular deviled eggs, but they take this finger food to a different level. It’s amazing how just adding a touch of truffle oil to the yolk mixture and baking a few slices of prosciutto can turn a potluck staple into a gourmet appetizer. And it just might make you feel a little better when you give in and finally eat those Easter eggs that you put all that hard work into.
- 1 dozen hard-boiled eggs, peeled and cut in half, yolks removed and reserved
- 1/2 cup mayo
- 3 tablespoons sour cream
- truffle oil
- salt and pepper to taste
- 2 pieces of thinly sliced prosciutto
- to garnish: microgreens or snipped chives
- piping bag with a star tip
- Combine the yolks, mayo and sour cream in a small bowl. Make sure the yolks are as smooth as possible, with no lumps remaining. Season with salt and pepper. Add a few drops of truffle oil at a time until the truffle flavor is as strong as you wish (I usually keep it fairly subtle). Transfer the mixture to a piping bag fitted with a star tip. Refrigerate for at least an hour, and up to 1 day.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or wax paper and place the prosciutto on the baking sheet. Bake for 10 minutes, keeping an eye on it so it doesn't burn (if you have very thin prosciutto it might not need the full time). Remove from the pan and cool.
- Pipe the yolk mixture into the egg halves. Crack some black pepper over the eggs. Break the prosciutto into small pieces and place one on top of each egg half. Sprinkle the microgreens or snipped chives over the egg.
