These Deviled Eggs Benedict are the best deviled eggs I’ve ever made. I’ve made quite a few rounds of deviled eggs for brunches at home with friends, but these are my favorite. With their brown butter breadcrumbs and prosciutto chips saying, “Come on over, baby,” these Deviled Eggs Benedict are also much tastier than the last deviled egg I ate at a restaurant. So, what I’m saying is you should make these. Soon. You’ll be the queen of brunch.
The recipe is below because I want to keep it handy, but head over to the Tampa Bay Times for my latest In Our Kitchen column. I’m talking more about Deviled Eggs Benedict and how to more easily peel those eggs!
Deviled Eggs Benedict
Start your boiled eggs in hot water for an easier time peeling. To make ahead, the filling and egg whites can be stored separately and covered in the refrigerator up to overnight. J. Kenji Lopez-Alt says you’ll want to lay the egg white halves cut side down on a plate and cover them with plastic wrap. Fill the eggs with the yolk mixture only right before you plan to serve.
2 ounces prosciutto or Serrano ham, thinly sliced
2 tablespoons unsalted butter
½ cup bread crumbs, preferably panko
Freshly ground black pepper
6 hard-boiled eggs, peeled and halved lengthwise
4 teaspoons juice plus ½ teaspoon zest from 1 lemon
2 tablespoons mayonnaise
¼ teaspoon cayenne pepper
2 tablespoons thinly sliced scallions or chives
Heat oven to 400 degrees F. Lay prosciutto on a rimmed sheet pan. Cook until ham stiffens and turns golden, about 10 to 15 minutes. Keep an eye on it, and know the prosciutto will continue to crisp as it cools. Let cool on a plate lined with a paper towel.
Meanwhile, heat butter in a medium skillet over medium-high heat until foaming subsides. Keep cooking, swirling the pan occasionally, until the butter starts to brown and starts to become fragrant. Immediately stir in bread crumbs. Reduce heat to medium and cook, stirring frequently, until bread crumbs are golden brown and crisp. Season with a pinch each of salt and pepper. Transfer seasoned bread crumbs to a small bowl.
Place all of the yolks in a medium bowl. Add lemon juice and zest, mayonnaise and cayenne pepper to bowl. Use a whisk to mash and stir together until thoroughly combined. Season to taste with salt and pepper.
Transfer yolk filling to a zip-top plastic bag. Cut off corner of zip-top bag and pipe filling mixture into egg white halves, overstuffing the whites. Break crisped ham into chips. Garnish deviled eggs with bread crumbs, ham chips and sliced scallions. Serve.
(Recipe adapted from J. Kenji Lopez-Alt via Serious Eats.)