prep time: 10 minutes
•
cook time: 10 minutes (not including time to hard-boil the eggs)
•
yield: 12 deviled eggs (2 per serving)
prep time: 10 minutes
•
cook time: 10 minutes (not including time to hard-boil the eggs)
•
yield: 12 deviled eggs (2 per serving)
If you prefer to make these deviled eggs a little easier, you can skip the step of wrapping them in prosciutto and frying them.
1 cup coconut oil
6 slices prosciutto
6 hard-boiled eggs ( see here ), peeled
1 small red onion or 2 shallots, thinly sliced (optional)
½ cup mayonnaise, homemade ( see here ) or store-bought
1 teaspoon prepared yellow mustard
½ teaspoon fine sea salt, divided
¾ teaspoon smoked paprika, for garnish
1. Preheat the oil to 350°F in a deep-fryer or a 4-inch-deep (or deeper) cast-iron skillet over medium heat. The oil should be at least 3 inches deep; add more oil if needed.
2. While the oil is heating, wrap 1 slice of prosciutto around each hard-boiled egg.
3. When the oil is hot, fry the wrapped eggs, three or four at a time, in the hot oil for about 2 minutes, or until crispy on the outside. Remove from the oil with a slotted spoon onto a paper towel.
4. Fry the onion, if using, in the hot oil until golden brown, about 1 minute. Remove from the oil with a slotted spoon, place on a paper towel, and dust lightly with salt while still hot. Go easy on the salt since prosciutto can be salty.
5. Slice the eggs in half and scoop the yolks into a small bowl. Set the whites aside on a serving platter.
6. Smash the yolks with the back of a fork until very crumbly. Add the mayonnaise, mustard, and salt and stir until smooth and creamy.
7. Spoon or pipe about 1 rounded tablespoon of the filling into each egg white half. If desired, top each deviled egg with some fried onion. Dust with smoked paprika.
8. These are best served immediately for maximum crispiness. Store extras in an airtight container for up to 3 days. Reheating is not recommended.
note: If you are skipping the prosciutto wrapping and frying, you are welcome to cover and store the deviled eggs in the refrigerator until ready to serve. Top with the fried onion, if using, just before serving.
