Wasabi Deviled Eggs with Crispy Prosciutto

These Wasabi Deviled Eggs with Crispy Prosciutto are perfect for all your holiday parties or spring and summer picnics. The added wasabi brings on the heat and the crispy prosciutto topping is irresistible!

Step-By-Step Instructions

The first step will be to lay your slices of prosciutto flat on prepared sheet and bake until crisp, about 13-15 minutes, then transfer to a paper towel-lined plate to drain. When cool enough to handle you’ll crumble and set aside.

The second step will be to place your eggs in a medium saucepan and add enough water so the eggs are covered by 1 inch of water. Bring to a boil over high heat. Remove from the heat and cover and let sit for 12 minutes. Drain the eggs and place in an ice bath (large bowl filled with half water, half ice) for 2-3 minutes. Drain and then peel the eggs and halve lengthwise.

The third step is to remove yolks with a spoon from egg halves to a medium bowl. Use a fork to crumble the yolks. 

The fourth step is to add your mayo, mustard, wasabi paste, salt and pepper and mix together until smooth and creamy. Season to taste with more wasabi, if desired and salt and pepper.

The last step is to spoon or pipe the mixture into each egg half. Garnish with crispy prosciutto and chives, if desired. It all depends how fancy you want to be. If it’s just us enjoying the eggs, I spoon the filling, if I have guests and want to be fancy I pipe with a large star tip.

I honestly don’t know what I enjoy more, the actual egg or the crispy prosciutto! Lol! I know I say you’ll need three slices of the prosciutto in the recipe, but I’d actually make 4 or 5, because I guarantee it’ll be hard not to gobble some up before you get to the garnishing part.

These will be perfect for your Easter spread and for your spring and summer parties and picnics. The hardest part will be peeling the eggs. I’ve tried ever trick in the book and sometimes it’s easy and sometimes it’s not so easy, but it’s totally worth the effort,

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Wasabi Deviled Eggs with Crispy Prosciutto

Author: MaryAnn Dwyer

Servings: 16 deviled eggs

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These Wasabi Deviled Eggs with Crispy Prosciutto are perfect for all your holiday parties or spring and summer picnics. The added wasabi brings on the heat and the crispy prosciutto topping is irresistible!

Prep Time 15 minutes mins

Cook Time 13 minutes mins

Total Time 30 minutes mins

Ingredients  

• 3 slices prosciutto
• 8 large eggs
• 1/4 cup mayonnaise
• 1 tsp. Dijon mustard
• 1 tsp. wasabi paste add the 1 tsp. first. If you want more heat add more to your taste.
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 1 Tbsp. chives, chopped, for garnish, if desired

Instructions 

• Preheat oven to 375 degrees. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Set aside.
• Lay slices of prosciutto flat on prepared sheet and bake until crisp, about 13-15 minutes. Transfer to paper towel lined plate to drain. When cool enough to handle, crumble. Set aside.
• Place your eggs in a medium saucepan and add enough water so the eggs are covered by 1 inch of water. Bring to a boil over high heat. Remove from the heat and cover and let sit for 12 minutes. Drain the eggs and place in an ice bath (large bowl filled with half water, half ice) for 2-3 minutes. Drain and then peel the eggs and halve lengthwise. 

  Remove yolks from the egg halves to a medium bowl. Use a fork to crumble the yolks. Add mayo, mustard, wasabi paste, salt and pepper and mix together until smooth and creamy. Season to taste with more wasabi, if desired and salt and pepper.
• Spoon or pipe the mixture into each egg half. Garnish with crispy prosciutto and chives, if desired.

Notes

I would start out with the amount of wasabi mentioned in the recipe. If you want more heat, add more wasabi. Season with salt and pepper to your taste. I usually add one teaspoon of wasabi paste, but feel free to add more.

You will find wasabi paste in the international aisle at your local market.

Keyword: eggs, prosciutto, wasabi

Cuisine: American

Course: Appetizer, Snack