Make hard boiled eggs.
Gourmet Deviled Egg
Deviled eggs are the perfect Holiday appetizer. Try Chef Elizabeth’s up scaled truffle and honey, sweet basil and brie, or curry and candied pecan deviled eggs.
For more recipes from Chef Elizabeth’s New Years episode, view her Old Amsterdam Gouda Croquette and Pomegranate Fizz recipes.
Servings and Ingredients
|Truffled Honey and Prosciutto Deviled Eggs|
|12 Hy-Vee large eggs|
|⅓ c. Kraft real mayonnaise|
|1 tsp. truffle flavored oil|
|1 clove(s) garlic, minced|
|2 tsp. Hy-Vee raw honey|
|Hy-Vee salt, to taste|
|Hy-Vee freshly cracked black pepper , to taste|
|4 slice(s) prosciutto , cut into 1/2-inch strips, for garnish|
|Fresh chives, chopped, for garnish|
Things To Grab
- Medium bowl
- Serving platter
- Piping bag
- Piping tip
Slice eggs in half, remove yolks and place in a medium bowl. Place the whites on a serving platter and chill until needed.
Add mayonnaise, truffle flavored oil, garlic, and honey to egg yolks. Season, to taste, with salt and black pepper.
Place yolk mixture into a piping bag fitted with a piping tip. Pipe filling into whites. Wrap eggs with one piece of prosciutto and garnish with fresh chives, if desired. Chill until ready to serve or enjoy immediately.
Hyvee Culinary Expert TipFor food safety reasons, make sure deviled eggs do not sit at room temperature for more than 4 hours.
70 Calories per serving
Nutrition based on 1 Truffled Honey and prosciutto deviled egg (1/2 egg each)
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 95mg
- Sodium: 95mg
- Total Carbohydrates: 1g
- Protein: 4g
Vitamin D 6%