ACTIVE TIME: 10 MIN. I TOTAL TIME: 45 MIN. I MAKES: 24
- 12 eggs
- 1 large Claussen dill pickle, finely diced
- 1 tablespoon pickle juice
- 1/4 cup of mayonnaise
- 3 tablespoons dijon mustard
- Splash of Worcestershire sauce
- Pinch of kosher salt
- 3 – 4 slices of prosciutto
- Old Bay seasoning, for serving – A MUST
- Gently add the eggs to a large pot. Carefully fill the pot with water and add a splash of white distilled vinegar, if handy. Bring the water to a boil and allow eggs to cook for 10 minutes.
- When the eggs are done, add them to an ice bath – a large bowl with ice and water. Allow them to chill for about 10 minutes. This is a crucial step, it helps the egg shells peel off immensely!
- Carefully peel the eggs and cut in them in half. Remove the yolks and place them in a separate bowl. Place the egg whites on a large plate or egg platter.
- When all of the eggs are sliced and yolks are removed, grab the bowl with the yolks to begin preparing the filling.
- Add the mayonnaise, dijon mustard, Worcestershire sauce, pickles and pickle juice to the egg yolks. Sprinkle in a pinch of kosher salt. Using a hand mixer, whip the mixture until light and fluffy (about 1 minute).
- Fill each egg white with the whipped filling. To fill the eggs, I use a pastry bag – but you can fill them however works best for you.
- Next add the prosciutto. I tore the pieces of meat into ~ 2 inch slices and folded accordion style before topping each egg.
- Finish the eggs by adding a slice of green onion to each one and a liberal dash of Old Bay seasoning.
- Serve immediately or store in the refrigerator for a day or two.