This is the best deviled egg recipe – these deviled eggs have the perfect balance of richness from the egg yolk and mayonnaise plus seasoning from mustard, lemon, and sriracha. A crispy prosciutto garnish makes this recipe extra special. This is the perfect appetizer to serve on Easter, since you might have a bunch of decorated hard boiled eggs in your fridge.
Do you want to know the secret to making perfect deviled eggs in less time? Buy peeled hard boiled eggs (unless of course you already have hard boiled Easter eggs). There are a couple different brands that now sell hard boiled eggs in packs of ten and they are such a timesaver, and the eggs are perfectly hard boiled. The yolks are bright yellow, not greenish/brown like they can get sometimes, and not the least bit undercooked. Buying the eggs already hard boiled will save you time, and eliminate the easiest-to-mess-up part of making deviled eggs! Once you have hard boiled eggs this recipe takes only 15 minutes to prepare.
Deviled Eggs are easy to make but surprisingly hard to master. There are just a lot of not-so-great deviled egg recipes out there. Some are too mustardy, others have too much mayonnaise. It is a delicate balance of ingredients. I mixed the egg yolks up with mayonnaise and a touch of mustard, lemon juice, sriracha, salt, and pepper.
Many traditional deviled egg recipes call for white vinegar, but I used lemon juice instead because it has a fresher flavor. Some deviled eggs just taste so heavy, but the lemon makes these deviled eggs taste lighter and fresher. I also added just enough sriracha to add a little extra flavor without adding any spice. I garnished the eggs with crispy baked prosciutto and thin slices of green onion, which made the deviled eggs look pretty while adding even more flavor.
Since mayonnaise is one of the main ingredients in deviled eggs, choose your mayonnaise carefully. Sir Kennsingtons makes my favorite mayonnaise and mustard, and I used both to make these deviled eggs. When it comes to mustard, I used Sir Kennsington’s Spicy Brown Mustard, because it just tastes the best. I would advise you to pick a high quality mustard and not the yellow stuff that people put on hot dogs.
The crispy prosciutto garnish is a really nice touch, but it is optional. You can skip it if you are in a rush or want to make vegetarian deviled eggs. The prosciutto cooks while you are mixing the egg yolk filling and assembling the deviled eggs, so it doesn’t really add any preparation time to this recipe.
With Easter coming up next Sunday, I wanted to give a shout out to two brands that might make your Easter celebrations even more delicious. Chloe Wine produces some of my go-to wines and their Prosecco, Pino Grigio, and Rosé are just the wines to sip on to celebrate the arrival of Spring. You can also order wines with custom labels which is just about the cutest gift idea.
theo chocolate is an artisan chocolate company based in Seattle that produces organic, fair trade chocolate. Flavors like lemon milk chocolate and raspberry dark chocolate would be a delicious addition to an Easter basket. And their chocolate clusters are a delightful snack time treat.
How to make the Best Deviled Eggs:
The Best Deviled Egg Recipe
- 6 Hard Boiled Eggs
- 1/4 cup Mayonnaise
- 2 teaspoons Fresh Lemon Juice
- 1 teaspoon Mustard
- 1/4 teaspoon Sriracha
- 1/8 teaspoon Sea Salt
- a dash of ground Black Pepper
- 1 slice of Prosciutto
- 1 Green Onion
- 1 Piping Bag
If you want to use crispy prosciutto as a garnish, prepare this first. Head your oven to 375 degrees, and place a slice of prosciutto on a parchment-lined baking sheet. Bake for about 12 minutes, until it is crispy.
While the prosciutto is in the oven, prepare the deviled eggs. Slice the eggs in half, and use a spoon to remove the yolks and place them in the bowl of an electric mixer. Add the mayonnaise, mustard, lemon juice, sriracha, salt, and pepper.
Mix the ingredients together using an electric mixer on a medium speed. Once throughly mixed, pour the egg yolk filling into a piping bag.
Slice the tip off the piping bag. Pipe the egg yolk filling into the egg whites.
Thinly slice the green onion and crumble the prosciutto. Sprinkle the paprika over the eggs and garnish each deviled egg with some sliced green onion and crumbled prosciutto. **If you are making these a few hours ahead of time, wait to add the crispy prosciutto - you want to add it just before serving the deviled eggs. (Putting the crispy prosciutto on the eggs and into the fridge will make it loose its crispness).
The crispy prosciutto garnish is a really nice touch, but it is optional. Baking the prosciutto until it becomes crispy does add 10 minutes on to the preparation time for this recipe, and you can skip it if you are in a rush or want to make vegetarian deviled eggs.
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Does your family serve deviled eggs on Easter? Deviled eggs are the first thing that I think of when I think of Easter.