SKILL LEVEL: Master
PREP: 30 minutes
MAKES: 1 dozen deviled eggs
PAIRS WELL WITH: Crab Cakes , assorted sharp cheeses
SKILL LEVEL: Master
PREP: 30 minutes
MAKES: 1 dozen deviled eggs
PAIRS WELL WITH: Crab Cakes , assorted sharp cheeses
You can eat them near or far; you can eat them in Orgrimmar! Far less dangerous to make than its wild counterpart, this version of Fel Eggs and Ham will have you saying, “Yes! I DO like this!” Simple but flavorful, the creamy filling is topped by a crisp, salty piece of prosciutto, making for a presentation that is as stealthily impressive as it is tasty.
6 eggs
1 /2 teaspoon wasabi paste
1 /4 cup Parmesan cheese
1 avocado, pitted and peeled
Salt and pepper to taste
2 tablespoons olive oil, divided
3 thin slices prosciutto
1. Start by hard boiling your eggs: Place the eggs in a medium saucepan and cover with water by 1 inch, and cover. Bring to a boil over high heat then remove from heat. Let the eggs sit in the hot water for another 15 minutes, then remove to a separate medium bowl. Rinse with cold water until the eggs have cooled enough to handle. Pour off the water and carefully peel the eggs. Once peeled, cut each egg in half lengthwise with a sharp knife, setting the whites aside and placing the yolks in the bowl of a food processor. To the yolks, add the wasabi paste, Parmesan, avocado, and salt and pepper. Puree the mixture until smooth.
2. You can either fill each half egg white with this mixture by spoon or by piping it in. If piping, use a very large tip, or no tip at all, to prevent clogging. Set the filling aside while you make the prosciutto flakes. If making the filling ahead of time, be sure to cover tightly with plastic, as exposure to the air will discolor it.
3. Heat 1 tablespoon of the olive oil in a pan over medium heat, and tear the prosciutto into pieces roughly the size of a half dollar; don’t worry if you have irregular pieces left over; they will still be delicious! Gently fry the prosciutto in the hot oil for several minutes, flipping once, until both sides are darker and crispy. Remove the finished pieces to a plate lined with paper towel to drain.
4. Place a piece of crispy prosciutto on top of each filled egg white and serve immediately; if left to sit too long, the filling will darken and the prosciutto will soften.