- Prep 10min
Updated August 4, 2016
oz prosciutto, finely chopped
tbsp finely chopped fresh arugula
Cut the eggs in half and remove the yolks (drop them into a medium-sized bowl). Arrange the intact egg white halves on a plate and set aside.
To the egg yolks, add the prosciutto, mayonnaise, lemon juice, arugula, black pepper and dry mustard. Mash and stir with a fork until fully combined and somewhat smooth.
Divide the egg yolk mixture evenly between the egg white halves mounding it as necessary. Cover and chill until ready to serve.
Nutrition InformationNo nutrition information available for this recipe
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- 12 eggs
- 1 small ripe avocado, peeled, pitted and mashed
- 2 tbsp (30 mL) mayonnaise
- 2 tbsp (30 mL) lemon juice
- 2 tbsp (30 mL) finely chopped fresh parsley
- 1 tbsp (15 mL) each finely chopped fresh chives and tarragon
- 1 tsp (5 mL) Dijon mustard
- 1/2 tsp (2.5 mL) salt
- 1/4 tsp (1.25 mL) pepper
- 1 tbsp (15 mL) olive oil
- 4 slices prosciutto
I have always loved deviled eggs. My first memory of eating them was at a wedding when I was a little girl. I don’t even remember whose wedding it was (a second cousin maybe?) but what I do remember are all the big beautiful shiny, poofy dresses (or so I thought at the time – it was the 80s after all), and the tower of deviled eggs along the wall in the hotel banquet room. I stood by that table all night long like we were the ones getting married. I was hooked.
And way before Mattel bought out the American Girls company and exploded into malls across the country to sell their fabulously expensive dolls, my sister and I had the American Girls Cookbook. The blend of history, food, and dolls suited us perfectly and we loved that cookbook. Best of all, there was a recipe for deviled eggs, which of course I insisted my mom help us make (i.e. she made them and we kind of helped).
As much as I love deviled eggs, I haven’t made them in years. In fact, I’m pretty sure the last time I made them, the recipe was still from the American Girls Cookbook. With spring finally here and Easter just around the corner, I decided it was time to revisit the deviled egg. What began as a quick peek at a recipe on Food and Wine became an all around maniacal, wide-eyed discovery of dozens of artistic innovative recreations of the deviled eggs. After just half an hour of Food and Wine, Cook’s Illustrated, Food 52, and Bon Appetit, I was excited, hungry, and overwhelmed. So many new variations! But where to begin?
In a word: prosciutto. I mean, why not start there? The salty, slightly chewy charcuterie is one of my favorite things to throw in a sandwich (or just straight into my mouth), and its mere presence generally takes any appetizer from good to amazing. Don’t believe me? Try a deviled egg with prosciutto and just try and tell me it’s not amazing!
Mix up the toppings
This flexible brunch recipe can easily be customized just the way you like. I made my breakfast tart a little savory using soft cheese and prosciutto. You can use different meats instead like crispy bacon, lox or cured salmon, or breakfast sausage.
Soft cheese is best to use because it’s easy to spread over the base of the tart. Use any soft and creamy spread you have at home to make things easy! Use herbed cream cheese, herbed goat cheese, or shredded cheese so it can stay nice and creamy.
Freshen things up with additional vegetables on top of the baked tart. Add cooked asparagus or green beans, use up the leftover salad with vinaigrette in your fridge, or throw on sundried tomatoes and avocados instead.