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Deviled Eggs with Calabrian Chiles

Deviled Eggs with Calabrian Chiles

A sophisticated twist on classic deviled eggs, featuring creamy yolks spiked with spicy Calabrian chile paste and topped with crispy prosciutto for the perfect balance of heat and richness.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Breakfast
Cuisine Italian-American
Servings 12 deviled egg halves
Calories 95 kcal

Ingredients
  

  • 6 large eggs
  • ¼ cup mayonnaise
  • 1 tsp Calabrian chile paste (or ½ tsp crushed red pepper)
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 oz prosciutto, crisped and crumbled
  • 1 tbsp chives, finely chopped
  • Smoked paprika for garnish
  • Salt to taste

Instructions
 

  • Hard-boil eggs: Cover with cold water, bring to boil, then simmer 10 minutes. Ice bath for 5 minutes. Peel.
    Halve eggs lengthwise. Remove yolks to bowl.
    Mash yolks with mayo, chile paste, mustard, lemon juice, and salt until smooth.
    Pipe or spoon filling into egg whites.
    Top each with prosciutto crumbles and chives. Lightly dust with paprika.
    Chill 30 minutes before serving.

Notes

  • For extra heat, add more chile paste gradually
  • Substitute bacon for prosciutto if preferred
  • Make filling 1 day ahead; assemble day-of
Keyword Deviled Eggs with Calabrian Chiles