Deviled eggs with avocado cream and prosciutto

Based on 11 ratings
Sponsored

“My dish is the perfect starter for an Easter menu, as deviled eggs fit so well for the holiday. The avocado cream gives this famous dish a special touch.”

Difficulty

Easy 👌
20
min.
Preparation
5
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
eggs (divided)
avocados
5 slices prosciutto
1 tbsp mustard
3 tbsp vegetable oil
limes (juice)
chili
20 g cilantro
2 tbsp olive oil
30 g parsley
salt
pepper
ice cubes for ice bath
Metric
Imperial

Utensils

  • large saucepan
  • oven
  • 2 baking sheets
  • paper towel
  • immersion blender
  • rubber spatula (optional)
  • liquid measuring cup
  • slotted spoon
  • large bowl
  • cutting board
  • knife
  • small bowl
  • decorating tip
  • citrus press (optional)
  • piping bag

Nutrition per serving

Cal
356
Protein
15g
Fat
31g
Carb
6g

Step 1/5

Pre-heat the oven to 180°C/360°F. Transfer some of the eggs to a large saucepan of salted water and cook for approx. 8 min.
  • 7 eggs
  • salt
  • large saucepan
  • oven

Pre-heat the oven to 180°C/360°F. Transfer some of the eggs to a large saucepan of salted water and cook for approx. 8 min.

Step 2/5

Distribute prosciutto over a baking sheet lined with paper towel, then cover with paper towel and another baking sheet. Bake at 180°C/360°F for approx. 5 min., or until crispy.
  • 5 slices prosciutto
  • 2 baking sheets
  • paper towel

Distribute prosciutto over a baking sheet lined with paper towel, then cover with paper towel and another baking sheet. Bake at 180°C/360°F for approx. 5 min., or until crispy.

Step 3/5

Remove cooked eggs from the pot and transfer them to an ice bath until cool enough to handle. Transfer eggs onto a cutting board and carefully remove the shells. Wash off any shell residue in the ice bath. Halve eggs and carefully scoop out the egg yolk. Add the remaining raw egg and equal parts of boiled egg yolk and egg white together with mustard to a liquid measuring cup and blend. Slowly add oil while blending. Transfer the mayonnaise to a small bowl and season to taste with salt and pepper. Set aside until serving.
  • 1 egg
  • 1 tbsp mustard
  • 3 tbsp vegetable oil
  • salt
  • pepper
  • ice cubes for ice bath
  • immersion blender
  • rubber spatula (optional)
  • liquid measuring cup
  • slotted spoon
  • large bowl
  • cutting board
  • knife
  • small bowl

Remove cooked eggs from the pot and transfer them to an ice bath until cool enough to handle. Transfer eggs onto a cutting board and carefully remove the shells. Wash off any shell residue in the ice bath. Halve eggs and carefully scoop out the egg yolk. Add the remaining raw egg and equal parts of boiled egg yolk and egg white together with mustard to a liquid measuring cup and blend. Slowly add oil while blending. Transfer the mayonnaise to a small bowl and season to taste with salt and pepper. Set aside until serving.

Step 4/5

Halve avocados and remove pits. Scoop out the avocado flesh and transfer to a liquid measuring cup. Halve limes and trim chili. Add chili to avocados and juice limes directly into the measuring cup. Add cilantro, salt, pepper, and olive oil. Blend and fill into a piping bag with decorating tip.
  • 2 avocados
  • 2 limes
  • 1 chili
  • 20 cilantro
  • 2 tbsp olive oil
  • salt
  • pepper
  • decorating tip
  • citrus press (optional)
  • liquid measuring cup
  • piping bag

Halve avocados and remove pits. Scoop out the avocado flesh and transfer to a liquid measuring cup. Halve limes and trim chili. Add chili to avocados and juice limes directly into the measuring cup. Add cilantro, salt, pepper, and olive oil. Blend and fill into a piping bag with decorating tip.

Step 5/5

Remove prosciutto from the oven and transfer to a plate. Chop parsley. Spread mayonnaise on a serving plate. Top with boiled egg halves and fill with avocado cream. Distribute prosciutto on plate and garnish with parsley. Season to taste with salt and pepper. Enjoy!
  • 30 parsley
  • salt
  • pepper
  • cutting board
  • knife

Remove prosciutto from the oven and transfer to a plate. Chop parsley. Spread mayonnaise on a serving plate. Top with boiled egg halves and fill with avocado cream. Distribute prosciutto on plate and garnish with parsley. Season to taste with salt and pepper. Enjoy!