From the roundup: 12 Easy Appetizer Recipes for a Party
These deviled eggs with crispy prosciutto have become my go-to for any gathering where I need something that looks put-together but doesn’t eat up the whole morning. The filling is the classic you already know, mayo, dijon, a little vinegar, salt and pepper, and the prosciutto goes into a dry skillet for about two minutes per side until the edges curl and it crisps up like a thin chip.
The active time here is maybe 20 minutes, and most of the rest is just waiting on the eggs to cool in the ice bath. That 10-minute ice bath step matters. Skip it and you’ll be fighting the shells off in chunks, which is exactly what happened the first time I made these in a hurry.
The whole thing comes together in 35 minutes, and if you’re bringing these to a potluck or holiday spread, you can do nearly all the work the day before. Just hold the prosciutto until you’re ready to serve so it stays crisp instead of going soggy under plastic wrap.
How these ended up on every holiday tray
The first time I made this version was Easter a couple of years ago, and my oven was completely taken over by a ham and two casseroles. I needed an appetizer that required zero oven space and could sit in the fridge overnight. I had a few ounces of prosciutto left from a charcuterie board earlier that week, tossed it in a dry skillet, and it crisped up in about two minutes. That was it.
My oldest, who normally picks the toppings off everything, ate four of them before dinner and asked what the crispy part was. When I said prosciutto she shrugged and grabbed another one. I’ve made them for every big gathering since.
Why you will love this
- Fully assembled up to 24 hours ahead, so nothing is rushed the day of your party
- No oven required, the prosciutto crisps in a dry skillet in under 5 minutes
- Feeds 12 people from one dozen eggs, which is an easy crowd-to-cost ratio
- The prosciutto adds a salty crunch that makes plain deviled eggs feel a step behind
- Filling takes a fork and a zip-top bag, no piping equipment required
Tips for success
- Use the 11-minute off-heat method exactly as written. Going longer gives you that gray ring around the yolk and a chalky filling.
- Don’t skip the ice bath, and give it the full 10 minutes. Eggs that haven’t cooled all the way through are harder to peel cleanly and the whites can tear when you halve them.
- Crisp the prosciutto in a completely dry pan with no oil. It has enough fat on its own, and adding oil makes it greasy rather than crisp.
- Add the prosciutto right before serving, not before refrigerating. Even an hour under plastic wrap softens it.
Common questions about this recipe
- Can I use bacon instead of prosciutto? Yes. Cook it until crisp, break it into small pieces, and press one onto each egg the same way.
- My filling looks lumpy: mash the yolks more thoroughly before adding the mayo. Large yolk chunks don’t smooth out once the wet ingredients go in.
- How many eggs per person? Plan on 2 halves per person as an appetizer, so one batch of 12 eggs covers 12 people easily.
- The prosciutto went soft in the fridge: it will. That’s why the recipe says to add it just before serving.
Substitutions
Prosciutto can be swapped for thinly sliced salami or crumbled crispy bacon, both crisped the same way in a dry skillet. For a lighter filling, replace half the mayonnaise with full-fat Greek yogurt. The texture stays creamy and the tang is a little sharper, which works well here. Yellow mustard stands in for dijon in a pinch, though the flavor is milder.
If you’re serving someone who avoids pork, the eggs are perfectly good without any topping at all. A little extra smoked paprika and a few capers on top give you something to look at on the platter.
Make-ahead and storage
You can boil and peel the eggs and mix the filling up to two days ahead. Store the peeled whites covered in the fridge and keep the filling in a zip-top bag or airtight container. Assemble the morning of your event and refrigerate covered for up to 24 hours. The prosciutto should be crisped and added right before you set the platter out, not before refrigerating.
Do not freeze deviled eggs. The filling turns grainy and the whites get rubbery after thawing. Leftovers keep in the fridge for up to two days, though the prosciutto will soften by the next day.
Deviled Eggs with Crispy Prosciutto
Ingredients
Equipment
Method
- Place eggs in a single layer in a medium saucepan and cover with cold water by one inch. Bring to a full boil over medium-high heat, then remove from heat, cover, and let sit for 11 minutes.
- While eggs sit, fill a large bowl with ice and cold water. Transfer eggs immediately to the ice bath and let them cool for at least 10 minutes. This stops the cooking and makes peeling much easier.
- Peel the eggs, slice each one in half lengthwise, and pop the yolks into a mixing bowl. Set the whites on your serving platter, cut side up.
- Mash the yolks with a fork until no large lumps remain, then stir in the mayonnaise, dijon mustard, vinegar, salt, and pepper. Mix until the filling is smooth and creamy. Taste and adjust salt if needed.
- Spoon the filling into a piping bag or a zip-top bag with one corner snipped off. Pipe the filling into each egg white, mounding it slightly in the center.
- Heat a small skillet over medium heat. No oil needed. Lay the prosciutto pieces flat in the pan and cook for 2 to 3 minutes per side until the edges curl and the meat turns deep pink and crispy. Transfer to a paper towel to cool.
- Press one piece of crispy prosciutto on top of each filled egg. Dust lightly with smoked paprika and serve right away, or cover and refrigerate for up to 24 hours with the prosciutto added just before serving.
Notes
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