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Truffle and Prosciutto Deviled Eggs with Balsamic Pearls

Truffle and Prosciutto Deviled Eggs with Balsamic Pearls

These Truffle and Prosciutto Deviled Eggs with Balsamic Pearls are a must-try for fans of elegant appetizers. With the decadent flavors of truffle, the savory touch of prosciutto, and the surprising bite of balsamic pearls, these deviled eggs bring a new level of sophistication to classic hors d'oeuvres.
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Prep Time 30 minutes
Cook Time 10 minutes
chilling time 30 minutes
Servings: 12 egg halves
Course: Appetizer, Side Dish
Ingredients Method Notes

Ingredients
  

  • 6 large eggs (approximately 300g)
  • 30g mayonnaise
  • 15g Dijon mustard
  • 5g truffle oil
  • 30g prosciutto, finely chopped
  • 10g chives, finely chopped
  • Salt and freshly ground black pepper to taste
  • 20g balsamic pearls for garnish

Method
 

  1. Place the eggs in a medium saucepan and cover with cold water. Bring the water to a boil over high heat.
  2. Once boiling, remove the pan from heat, cover, and let sit for exactly 10 minutes.
  3. Prepare an ice bath in a large bowl. After 10 minutes, transfer the eggs to the ice bath and let cool for 5 minutes.
  4. Peel the eggs carefully under cool running water. Pat dry with paper towels.
  5. Cut the eggs in half lengthwise. Gently remove the yolks and place them in a medium bowl.
  6. Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, and truffle oil. Mix well until creamy.
  7. Fold in half of the chopped prosciutto and chives, reserving the rest for garnish. Season with salt and pepper to taste.
  8. Transfer the yolk mixture to a piping bag fitted with a star tip.
  9. Pipe the mixture into the egg white halves, creating a swirl pattern.
  10. Refrigerate the filled eggs for at least 30 minutes to set.
  11. Before serving, garnish each deviled egg with the remaining prosciutto, chives, and a few balsamic pearls.
  12. Serve chilled on a bed of microgreens for an elegant presentation.

Notes

Here are some creative variations for the Truffle and Prosciutto Deviled Eggs with Balsamic Pearls recipe:
  1. Smoked Salmon and Dill Deviled Eggs
    • Replace prosciutto with 100g of finely chopped smoked salmon.
    • Add 10g of fresh dill to the yolk mixture for a fresh flavor.
    • Top with a small dollop of crème fraîche and a sprig of dill for garnish.
  2. Bacon and Cheddar Deviled Eggs
    • Substitute prosciutto with 50g of crispy bacon, crumbled.
    • Mix in 30g of shredded sharp cheddar cheese into the yolk filling.
    • Garnish with additional bacon bits and chopped chives.
  3. Spicy Sriracha and Avocado Deviled Eggs
    • Add 50g of mashed avocado to the yolk mixture for creaminess.
    • Stir in 5-10g of Sriracha sauce for a spicy kick.
    • Top with sliced jalapeños and a sprinkle of sesame seeds.
  4. Curry and Mango Chutney Deviled Eggs
    • Mix in 5g of curry powder into the yolk mixture for an exotic flavor.
    • Add 20g of mango chutney to the filling for sweetness.
    • Garnish with chopped cilantro and a small dollop of chutney on top.
  5. Herbed Goat Cheese and Walnut Deviled Eggs
    • Replace blue cheese with 100g of creamy goat cheese.
    • Stir in 20g of finely chopped walnuts for crunch.
    • Garnish with fresh herbs like parsley or chives.
  6. Caprese Deviled Eggs
    • Mix in 30g of finely chopped sun-dried tomatoes and 20g of fresh basil into the yolk mixture.
    • Top with small mozzarella balls (bocconcini) and a drizzle of balsamic reduction.
  7. Mediterranean Deviled Eggs
    • Add 30g of finely chopped olives (Kalamata or green) to the yolk mixture.
    • Stir in 10g of capers for brininess.
    • Garnish with a sprinkle of feta cheese and oregano.
  8. Truffle and Caviar Deviled Eggs
    • Keep the original truffle filling but add a small dollop (5-10g) of caviar on top for an upscale touch.
    • Garnish with finely chopped chives or microgreens.
These variations allow you to explore different flavor profiles while maintaining the elegance and deliciousness of deviled eggs, making each dish unique and delightful!