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!

Prep Time15

Cook Time13

Total Time30

Course: Appetizer, Snack

Cuisine: American

Keyword: eggs, prosciutto, wasabi

Servings: deviled eggs

Calories: 69kcal

Author: MaryAnn Dwyer

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.

Nutrition