PREP + COOK:
50 minutes
CHILL:
2-8 hours
YIELD:
6–8 servings
Ingredients
- 3 cups water
- 1 cup rice wine vinegar, or distilled white vinegar
- 1 red beet, peeled and diced in large chunks (yellow beets can be used for golden eggs)
- ½ small onion, sliced
- 1 garlic clove, sliced
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 tablespoon black peppercorns
- 1 bay leaf
- 12 hard-boiled eggs, peeled
- 2 ounces prosciutto
- â…“ cup mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon dijon mustard
- 1 tablespoon sweet relish
- Salt and pepper, for seasoning
- 2 tablespoons chives, minced
- Espelette pepper or paprika, to sprinkle on top
Directions
- In a medium saucepan, combine water, vinegar, beet, onion, garlic, sugar, salt, peppercorns and bay leaf. Bring to a boil over medium-high heat; lower temperature to medium-low and simmer 15–20 mins. Remove from heat and let cool completely.
- Once cooled, strain brine into a 2-quart container and submerge peeled hard-boiled eggs in it. Place in the refrigerator for at least two hours or overnight.
- Preheat oven to 400℉. Place prosciutto on a parchment-lined sheet pan and bake for about 10 mins. Remove from the oven and let cool; it will crisp as it cools. Break into pieces and reserve for topping.
- Remove eggs from the brine. Halve eggs lengthwise. Remove yolks and place them in a small mixing bowl. With a fork, mash yolks with mayonnaise, yellow mustard, dijon mustard, relish; season with salt and pepper.
- Place yoke mixture into a piping bag fitted with a large star tip. Fill halves of boiled egg whites evenly and top with crispy prosciutto pieces, chives and a sprinkle of espelette pepper.
