Can you guess what these are? Dangerous! Yes my friends, unless you are on a protein diet, these are naughty, naughty.
Crispy Deviled eggs. I always thought deviled eggs were lacking in personality. Soo first, I added the ingredients I add to potato salad...such as pickles and olives. Then instead of making the yolk mixture so darn smooth, I just mash it with a fork. lastly, i top it with a bit of backed prosciutto and a kettle fried BBQ potato chip. Awesome!!
CRISPY DEVILED EGGS
14 eggs, hardboiled and peeled
½ cup mayonnaise
2 teaspoons Dijon mustard
2 Tablespoons sweet pickles, finely diced
2 Tablespoon red onion, finely diced
1 Tablespoon green olives with pimentos, finely diced
Salt, pepper, paprika to taste
6 slices procuitto
Small bag of good potato chips
Remove yolks from eggs and place in a bowl. Mash yolks with a fork and stir in mayonnaise, pickles, olives, onions, and mustard. Add salt and pepper, and paprika to taste. Fill egg whites with yolk mixture. Refrigerate. In the meantime, crisp the procuitto in the oven (350 degrees for about 10 minutes) on parchment paper and drain off any grease. Before serving, place a flake of procuitto and a small chip into each egg.
HOMEMADE MAYONNAISE
2 eggs
1/3 tsp. dry mustard
1 tsp. kosher salt (coarse)
2 T lemon juice
1 c light olive oil
1 c vegetable oil
Blend well in food processor the eggs, mustard, salt, and lemon juice. Combine the oils and drop by drop add the oil to the blending mixture. As the mixture thickens allow the oil to flow in a steady slow stream. This is called emulsifying. Mixture should be thick and not oily. Store up to 7 days.
Crispy Deviled eggs. I always thought deviled eggs were lacking in personality. Soo first, I added the ingredients I add to potato salad...such as pickles and olives. Then instead of making the yolk mixture so darn smooth, I just mash it with a fork. lastly, i top it with a bit of backed prosciutto and a kettle fried BBQ potato chip. Awesome!!
CRISPY DEVILED EGGS
14 eggs, hardboiled and peeled
½ cup mayonnaise
2 teaspoons Dijon mustard
2 Tablespoons sweet pickles, finely diced
2 Tablespoon red onion, finely diced
1 Tablespoon green olives with pimentos, finely diced
Salt, pepper, paprika to taste
6 slices procuitto
Small bag of good potato chips
Remove yolks from eggs and place in a bowl. Mash yolks with a fork and stir in mayonnaise, pickles, olives, onions, and mustard. Add salt and pepper, and paprika to taste. Fill egg whites with yolk mixture. Refrigerate. In the meantime, crisp the procuitto in the oven (350 degrees for about 10 minutes) on parchment paper and drain off any grease. Before serving, place a flake of procuitto and a small chip into each egg.
HOMEMADE MAYONNAISE
2 eggs
1/3 tsp. dry mustard
1 tsp. kosher salt (coarse)
2 T lemon juice
1 c light olive oil
1 c vegetable oil
Blend well in food processor the eggs, mustard, salt, and lemon juice. Combine the oils and drop by drop add the oil to the blending mixture. As the mixture thickens allow the oil to flow in a steady slow stream. This is called emulsifying. Mixture should be thick and not oily. Store up to 7 days.
1 comment:
These are delicious little gems!! I love them!
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