Deviled eggs get a fancy makeover with prosciutto, red onion, banana peppers, and feta cheese. These will be the hit of all your holiday parties!
Have you all heard of Yummly? Yes? Well, apparently I’ve been living under a rock! It’s such a cool site if you love recipes.
Of course you love recipes… you’re reading a food blog.
Anyway, on Yummly you can set your taste preferences so the recipe recommendations will be geared toward what you’re looking for. For example, if you are gluten-free, love Italian food, and want quick meals, you’ll be able to find a ton of recipes that fit that criteria! Plus, you can keep all of your recipes organized and even find recipes for ingredients that you have on hand. Can you tell I’m excited about this?
Once content is shared from your site, Yummly automatically creates a publisher page for you. After I signed up and started browsing, I discovered some of my recipes have already been shared by others. My publisher page is a little lacking at the moment, but I’ve submitted a request to have it updated. You can check it out here.
I’ve added a share button at the bottom of the page, so if you’re already a Yummly pro you can now easily add my recipes to your recipe box! If you’re not a pro or just hearing about this for the first time, you can go here to learn more!
Ok, let’s talk about deviled eggs.
Deviled eggs are one of my favorite appetizers/snacks. They are so easy to make and are a holiday party staple. While I love plain deviled eggs and could eat a whole dozen, I just had to share this fancy version with you!
These deviled eggs are inspired by an appetizer that I had at a restaurant a while back. Kyle and I went to Baltimore to visit our friends and deviled eggs were listed as an appetizer on the menu. They were topped with prosciutto, pepperoncini, red onion, feta, and chili flakes. I can’t even begin to tell you how amazing they were!
I knew I had to make my own version!
To make these fancy deviled eggs, you’ll start out by hard boiling some eggs. For perfect hard boiled eggs you’ll first need to bring a pot of water to a boil. Yes, we are boiling the water before adding in the eggs. This is the trick that helps them peel super easy. Then, carefully add in the eggs and boil them for exactly 3 minutes. Turn the heat off, cover the pot and let the eggs sit in the hot water for 12 minutes. By only boiling the eggs for a short time and allowing them to cook gently in the hot water, you’ll end up with perfect yellow yolks – not green!
While the eggs are sitting, have a bowl ready with ice water. Once the timer goes off, immediately add the eggs to the ice bath. Allow them to sit in the water for 15 minutes (minimum) before trying to peel. You can also do this step a day or two ahead and let them sit in the cold water.
When you’re ready to peel, gently crack the eggs and begin peeling them under running water. I find allowing the water to run under the cracked shell helps loosen the shell from the egg. It works every single time! This even works on really fresh eggs – I used farm fresh eggs and had no issues peeling them. The trick is adding refrigerated eggs right into the boiling water and then peeling them under running water.
Now you’re ready for the toppings! Finely chopped prosciutto, banana peppers, feta, fresh chives and a sprinkle of paprika. ?
I took these to a party a few weeks ago and they were such a big hit! They were flying off the plate, so if you make these I’d suggest making double batch. ?
- 12 Large Eggs
- ½ Cup Homemade Mayonnaise
- 1 Teaspoon Dijon Mustard
- Salt & Pepper, to taste
- 1 Slice Prosciutto, finely chopped or torn into small pieces
- 2 Tablespoons Finely Chopped Red Onion
- 2 Tablespoons Finely Chopped Banana Peppers
- 2 Tablespoons Crumbled Feta Cheese
- Fresh Chives and Paprika, for garnish
- Bring a large pot of water (only fill it about halfway) to a boil and carefully add in the eggs. Boil the eggs for 3 minutes and then turn off the heat, cover the pot and let it sit for 12 minutes. Transfer the eggs to a bowl filled with ice water and allow the eggs to cool completely. Peel the eggs by gently cracking the shell and peeling them under water – this makes them much easier to peel!
- Slice the eggs in half and add the yolks to a bowl. Mash the yolks with the mayonnaise and mustard until smooth and creamy. If the mixture seems a little thick, drizzle in a little water to thin it out.
- Fill each egg with the creamy mixture and then top evenly with the toppings. Serve chilled.