- 10 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha Sauce
- 3 cornichons, minced
- 4 ounces goat cheese, at room temperature
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons shallot, minced
- 2 teaspoons chives, snipped and divided
- Kosher salt and freshly ground pepper
- 1 ounce prosciutto, torn into 20 pieces
Directions:
In a large saucepan, cover the eggs with cold water and bring to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 12 minutes. Transfer the eggs to an ice water bath until chilled, about 5 minutes.
In a medium bowl, mix the mayonnaise, Sriracha sauce, cornichons, goat cheese, mustard, shallot and 1 teaspoon of the chives. Peel the eggs and halve them lengthwise. Add the yolks to the bowl, mix until smooth and season with salt and pepper.
Set the egg whites on a serving platter. Scrape the egg yolk mixture into a pastry bag fitted with a large round tip and pipe the filling into the whites; alternatively, use a plastic ziplock bag with a corner snipped off or spoon in the filling with a teaspoon. Top each egg with a piece of prosciutto, sprinkle with the remaining 1 teaspoon of chives and serve.
- 10 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Sriracha Sauce
- 3 cornichons, minced
- 4 ounces goat cheese, at room temperature
- 2 teaspoons Dijon mustard
- 1½ teaspoons shallot, minced
- 2 teaspoons chives, snipped and divided
- Kosher salt and freshly ground pepper
- 1 ounce prosciutto, torn into 20 pieces
- In a large saucepan, cover the eggs with cold water and bring to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 12 minutes. Transfer the eggs to an ice water bath until chilled, about 5 minutes.
- In a medium bowl, mix the mayonnaise, Sriracha sauce, cornichons, goat cheese, mustard, shallot and 1 teaspoon of the chives. Peel the eggs and halve them lengthwise. Add the yolks to the bowl, mix until smooth and season with salt and pepper.
- Set the egg whites on a serving platter. Scrape the egg yolk mixture into a pastry bag fitted with a large round tip and pipe the filling into the whites; alternatively, use a plastic ziplock bag with a corner snipped off or spoon in the filling with a teaspoon. Top each egg with a piece of prosciutto, sprinkle with the remaining 1 teaspoon of chives and serve.
About Amy Stafford
You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
Connect with me on
Hi, I am Amy, and I am a confessed Food Lover, Garden Addict and Photo Junkie!
{ 1 comment… read it below or add one }
Yes, please! I LOVE deviled eggs, they’re so yummy. And spicy with prosciutto…yes!