Deviled eggs are one of those timeless appetizers that show up at everything from spring picnics to cocktail parties—but this version takes it up a serious notch. With the richness of yolk whipped into a creamy filling, the savory crunch of crispy prosciutto, and a fresh pop of chives, these deviled eggs aren’t just a nostalgic favorite—they're a standout dish worthy of your Christmas gathering. Whether you're building out a Christmas buffet, looking for standout holiday party appetizers, or simply want something festive for a cozy Christmas Eve dinner, these deviled eggs are elegant, flavorful, and surprisingly easy to whip up.
Deviled Eggs with Crispy Prosciutto and Chives
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Appetizer
Cuisine American, Italian
Servings 24 deviled egg halves (12 whole eggs)
Large pot with lid For boiling the eggs. If you have an electric egg cooker, that’s a handy alternative.
Mixing bowl A medium-sized bowl for blending the yolk mixture.
Sharp knife For cleanly halving the eggs.
Piping bag or zip-top bag Optional, but makes filling the eggs neat and pretty.
Small skillet For crisping the prosciutto.
Spoon or rubber spatula For stirring and transferring the filling.
For the Eggs
- 12 large eggs
- Water for boiling
- Ice for ice bath
For the Filling
- 1/2 cup mayonnaise preferably full-fat
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
For the Topping
- 4 thin slices prosciutto
- 2 tablespoons finely chopped fresh chives
- Smoked paprika for garnish, optional
Optional Add-ons (to elevate flavor or appearance):
- Microgreens
- Pickled shallots thinly sliced
- A few drops of truffle oil
Boil the Eggs
Place the eggs in a single layer in a large saucepan and cover with water by an inch. Bring to a boil over medium-high heat. Once boiling, cover, turn off the heat, and let them sit for 10–12 minutes.
Immediately transfer the eggs to an ice water bath. This stops the cooking and makes them easier to peel. Let them sit for at least 5 minutes.
Crisp the Prosciutto
While the eggs are cooling, place the prosciutto slices in a cold non-stick skillet. Turn the heat to medium and cook until they begin to shrink and darken in color—about 5 minutes per side. Transfer to a paper towel-lined plate and let cool until crisp. Once cooled, crumble into small shards.
Peel and Slice the Eggs
Gently peel the eggs and slice each in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
Make the Filling
Mash the yolks thoroughly with a fork or potato masher. Add mayonnaise, Dijon mustard, vinegar, garlic powder, salt, and pepper. Stir until smooth and creamy. Taste and adjust seasoning if needed.
Fill the Egg Whites
Spoon the filling into a piping bag or zip-top bag. Pipe the mixture into the hollow of each egg white. If you prefer a rustic look, a spoon works just as well.
Top and Garnish
Sprinkle each egg with crumbled crispy prosciutto and chopped chives. A dash of smoked paprika adds color and a subtle smoky touch. For added flair, top with microgreens or a drop of truffle oil.
Pairings
These deviled eggs pair beautifully with sparkling wines like Prosecco or Champagne, which cut through the richness of the filling and complement the saltiness of the prosciutto. If you're leaning toward mocktails, a rosemary citrus spritzer adds brightness and herbal contrast.
For a complete Christmas party spread, try placing these eggs alongside a rustic Christmas charcuterie board filled with cured meats, sharp cheeses, figs, and honeycomb. They also work well nestled into a tray of assorted christmas appetizers finger foods such as mini brie bites, sausage rolls, and stuffed mushrooms.
And if you're going full holiday-mode, include them in a lineup of Christmas dinner appetizers or alongside easy Christmas appetizers for a party. Their make-ahead nature also makes them ideal for any busy host prepping for a Christmas gathering.
FAQs
1. Can I make these ahead of time?
Yes, you can boil the eggs and prepare the filling up to 2 days in advance. Store the whites and filling separately in the fridge and assemble just before serving for best texture.
2. What’s the best type of prosciutto for crisping?
Look for thinly sliced prosciutto from the deli section. Avoid pre-packaged slices that may be overly moist or unevenly cut—they won’t crisp well.
3. Can I use bacon instead of prosciutto?
Absolutely. Bacon adds a smokier flavor and more crunch. Just make sure it’s cooked crisp and crumbled finely to sit well atop the eggs.
4. Is there a low-fat version of this recipe?
You can substitute Greek yogurt or light mayo for part of the mayonnaise. The texture may be a bit less rich, but it will still be delicious.
5. Which type of eggs work best?
Large eggs are ideal. Older eggs peel more easily than fresh ones, so if you’ve got eggs that are close to their sell-by date, use those.
