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Easy Spring Hot Honey Deviled Eggs with Crispy Prosciutto

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These deviled eggs feature a creamy yolk filling topped with crispy prosciutto caramelized in hot honey, creating a perfect balance of sweet, heat, and salt. A quick and easy appetizer perfect for spring gatherings.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 4 ounces prosciutto, thinly sliced
  • 3 tablespoons hot honey (e.g., Mike’s Hot Honey)
  • 3 tablespoons mayonnaise (full-fat, e.g., Duke’s or Hellmann’s)
  • 1 teaspoon Dijon mustard (e.g., Grey Poupon)
  • 1 teaspoon white vinegar (or apple cider vinegar)
  • Salt and black pepper to taste
  • Fresh chives or microgreens for garnish
  • Paprika (optional, for dusting)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Cover, turn off heat, and let sit for exactly 10 minutes. Meanwhile, prepare an ice bath.
  3. Transfer eggs to ice bath using a slotted spoon. Let sit for at least 5 minutes to stop cooking and ease peeling.
  4. While eggs cool, lay prosciutto slices on prepared baking sheet in a single layer (slight overlap is okay). Brush each slice generously with about 1 tablespoon hot honey. Bake for 8-10 minutes until deep golden and crispy. Watch closely in the last 2 minutes to prevent burning. Let cool on sheet for 5 minutes, then crumble into small pieces.
  5. Peel eggs under running cold water. Slice each egg in half lengthwise with a sharp knife, wiping the knife clean between cuts.
  6. Place yolks in a medium mixing bowl. Add mayonnaise, Dijon mustard, white vinegar, and a pinch of salt and pepper. Mash with a fork until smooth. Taste and adjust seasoning.
  7. Spoon filling into a piping bag or zip-top bag with corner snipped off. Pipe filling into egg white halves. Do not overfill.
  8. Sprinkle crispy prosciutto crumbles over filled eggs. Drizzle with remaining 2 tablespoons hot honey. Garnish with fresh chives or microgreens. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

For perfect hard-boiled eggs, use eggs that are about a week old and don’t skip the ice bath. The prosciutto can burn quickly due to the honey; set a timer and watch closely. The filling can be made up to 24 hours ahead and stored in a piping bag in the fridge. For best texture, store prosciutto separately and add just before serving. If you don’t have hot honey, use regular honey with a pinch of cayenne pepper.

Nutrition

Keywords: deviled eggs, hot honey, prosciutto, spring appetizer, Easter, brunch, easy, crispy prosciutto, sweet and spicy

Find it online: https://fizzlefork.com/easy-spring-hot-honey-deviled-eggs-with-crispy-prosciutto/