Every year our Christmas Eve celebration table includes deviled eggs and no matter how many are made, there are none left by the end of the night! So when Lana and I were planning our holiday menus for the classroom, I immediately thought of deviled eggs! A few months ago, I came across this recipe from Eggland’s Best called Balsamic Deviled Eggs and I tucked it away in the “to try” folder on my desk. This week we are whipping it up for our Lunch and Learn Cooking classes where it has received 5-star reviews!!
Usually I mash egg yolks by hand for deviled eggs but this recipe calls for a food processor and WOW does that make a difference! After whirling the filling around the food processor, it becomes ultra creamy and smooth. (Full disclosure: I did have to lick the bowl and the spoon!)
This recipe also calls for an extraordinary garnish. We are so lucky to have two kinds of internationally cured gourmet meats here at Eckert’s. In our specialty cheese and meat case in our deli, we offer Serrano ham and Prosciutto de Parma. Both of these meats can be sliced paper thin by our deli staff. These cured meats are guaranteed flavorful accents for your holiday appetizers and platters. In this recipe I chose to use Serrano but you could easily substitute Prosciutto.
Serrano ham is imported from Spain where it is salted, air dried for cured for more than 8 months. This curing process intensifies the flavor which is why a little goes a long way! When we receive our Serrano ham, it comes with a certification of authenticity proving it has passed the rigorous quality standards in Spain.
While you can enjoy Serrano without cooking it, this recipe calls for a little time in the skillet to crisp it up. Then we used it as a garnish for our deliciously creamy deviled eggs. The result is a home run for the holiday table. I hope you will give this recipe a try for one of your next holiday gatherings.
Eat well this holiday season,
Balsamic Deviled Eggs with Serrano
12 large eggs
¾ cup regular mayonnaise
1 tsp. balsamic vinegar
½ tsp. freshly ground pepper
1 tsp. granulated sugar
½ tsp. celery seed
2 tsp. chopped chives
2 oz Serrano ham, sliced paper thin
Hard cook eggs. When cooked and cooled, peel eggs and set aside. Cook Serrano in a large skillet over medium-high heat until slightly crispy. Remove the Serrano from the skillet to a plate lined with paper towels and gently blot dry. With a scissors, snip pancetta into small pieces.
Halve the eggs and place the yolks into the bowl of food processor. Add the remaining ingredients except the pancetta. Process until smooth.
Spoon egg mixture into a large plastic bag. Snip off the end and pipe filling into egg whites. Garnish the filled eggs with the cooked Serrano.
Note: Prosciutto or Pancetta may be substituted for the Serrano
Recipe adapted by Eckert’s from Eggland’s Best Eggs