Perfect Prosciutto Deviled Eggs



  • 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


  1. 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.
  2. 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!
  3. 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.
  4. When all of the eggs are sliced and yolks are removed, grab the bowl with the yolks to begin preparing the filling.
  5. 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).
  6. 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.
  7. Next add the prosciutto. I tore the pieces of meat into ~ 2 inch slices and folded accordion style before topping each egg.
  8. Finish the eggs by adding a slice of green onion to each one and a liberal dash of Old Bay seasoning.
  9. Serve immediately or store in the refrigerator for a day or two.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: