Here’s another of the hors d’oeuvres that I’ve developed for Sharon and Tony’s wedding parties (see tapas on a stick on a stick for nibble number one). For these deviled eggs I mixed in the usual mayonnaise and mustard but in place of the the usual sweet pickle juice I perked them up with jalapeno pepper juice. I flavored the filling with paprika instead of garnishing with it, and I sprinkled them with crispy prosciutto bits. Don’t the filling and prosciutto look nice together?
Paprika’ed Deviled Eggs with Prosciutto Crisps
Makes 2 dozen
3 ounces (about 6 slices) prosciutto
1 tablespoon olive oil
1 dozen large eggs
6 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoon pickled jalapeno juice
2 teaspoons paprika
1/2 teaspoon garlic powder
Salt and freshly ground black pepper
Heat 1 tablespoon of the oil in a small skillet over medium heat. Add prosciutto and cook, stirring frequently until crisp and darkened in color, about 5 minutes. Remove with a slotted spoon and transfer to a paper towel to drain.
Meanwhile, cover eggs with water in a large saucepan. Cover pan and bring to a full boil over medium-high heat. Turn off heat; let eggs stand, covered, for 10 minutes. Drain, run them under cold running water until saucepan is decidedly cold, and let stand in water until cool. Peel eggs, halve them at the circumference, and remove yolks, transferring them to a food processor. So that eggs sit level, slice a tiny piece of egg white from each bottom; transfer to a serving platter.
Process egg yolks in a food processor until smooth. Add mayonnaise, mustard and pepper juice, paprika, garlic powder, and salt and pepper to taste to yolks; process, once again, until smooth. Transfer mixture to a pastry bag fitted with your choice of tip or a zipper-lock sandwich bag, snipping off a 1/4-inch tip at one of the bottom corners. Pipe filling into each egg half. (Can be covered and refrigerated for several hours. When ready to serve sprinkle eggs with prosciutto crisps and serve.