DIY Sweet and Spicy Deviled Eggs
Deviled eggs make a great snack or appetizer. Tom loves them so I make them every now and then and he scarfs them up! Since we like to experiment with different tastes, I thought a sweet hot mustard would taste really great instead of the traditional Dijon mustard. Of course, a bit of spice had to be added for some extra pizzazz.
I always like to add an artistic touch so I cut and curled some prosciutto. I actually cut the prosciutto in a long rectangle with rounded ends. I used kitchen shears for this task. Then I took small pieces and topped each egg with a circular piece of prosciutto. I added one Italian parsley leaf for a touch of green. They were super tasty. It didn't take long before they were all gone. Here's how...
SERVINGS: 8 pieces
PREP TIME: 30 minutes
COOK TIME: 10 minutes
INACTIVE TIME: 15 minutes
INGREDIENTS:
4 eggs (we like to use pasture raised organic eggs)
1 1/2 teaspoon sweet hot mustard
1 1/2 teaspoon mayonnaise
Splash of Worcestershire sauce
1/2 teaspoon sriracha (more if you want it spicier)
2 slices prosciutto
Pinch of red pepper flakes
Smokey paprika to sprinkle on top
PREPARATION:
1. Remove eggs from the fridge and let set for 30 minutes before cooking.
2. Bring water to a boil then add a splash of vinegar.
3. Gently place eggs in the boiling water, return to boiling and cook for 12 minutes.
4. During the last few minutes of cooking, put ice cubes in a large bowl and add water. Remove eggs from boiling water and place in ice water. Let stand for about 15 minutes.
5. While the eggs are cooling mix the ingredients for the stuffing so it's ready when the eggs have cooled down. Also, cut the prosciutto into the shapes you want.
6. Carefully crack and remove the shells. Using a very sharp knife, cut the eggs in half. Put the yolks in a medium sized bowl.
7. Mix all ingredients for the stuffing together. Add the rectangular piece of prosciutto to the hollow part of the egg then add the stuffing mixture. Top with a piece of prosciutto and a parsley leaf. Repeat with each half until complete.
SERVING: If you're making these for an appetizer arrange on a plate and serve. Otherwise just enjoy them one at a time.
Bon appetit,
Tom and Anita
DIY Sweet and Spicy Deviled Eggs
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