Jamon Serrano Deviled Eggs. Need we say more? Just when you thought the deviled egg could not be any more delicious, Ani had the genius idea of throwing a piece of crispy jamon serrano on top. All we can say is Wow!
Deviled eggs are so creamy. Ani’s Abuela Marta loved making deviled eggs and egg salad. She loved mayo and made her salads with A LOT of mayonnaise and sour cream. By a LOT we mean Abuela Marta single handedly kept Hellman’s afloat in the 90’s.
While we definitely used a good amount of mayonnaise in this recipe, we subbed out the sour cream with Greek yogurt. We find that the Greek yogurt is such a great addition as it keeps things a lot lighter and still gives you a delicious tang to cut through the fattiness of the egg.
We used a ziplock bag to fill the eggs. It makes it so easy and the eggs look so much more professional. Just fill your ziplock bag with the filling, cut a small opening in the corner, and squeeze it out slowly.
Deviled eggs are perfect for any gathering because you can make them ahead of time and just garnish them when you are ready to serve.
Jamon Serrano Deviled EggsCourse: Appetizers
6-8 thin slices of salted serrano or iberico ham, (prosciutto is a good substitute if you can’t find Spanish ham)
2 teaspoons of dijon mustard
3 tablespoons of mayonnaise
2 tablespoons of plain thick Greek yogurt (I like 5%)
3 tablespoons of chives
optional – hot sauce
salt and freshly cracked pepper
Optional Garnish: chives and parsley very finely chopped
- Preheat an oven to 400 degrees. Place the slices of serrano ham on a baking sheet and bake for 7-10
minutes. You will see the ham crisp up and the edges curl. Once it’s ready, set aside and let it cool.
- While the ham is baking, work on the eggs. Place the eggs in a small pot. Cover completely with cold water. On high heat, bring the water to a boil. As soon as it’s boiling, cover and turn off the heat and let them sit in the pot for exactly 12 minutes. Remove from the water with a slotted spoon and drop into an ice water bath.
- Gently press the hard boiled eggs on the countertop so the shell starts to crack and peel them under running water. Cut the eggs lengthwise and carefully scoop out the yolks. Set aside the whites on a serving plate.
- Add the mayo, yogurt, dijon, some dashes of hot sauce, 2 tablespoons
of chives, salt and pepper to the yolks. Whisk the ingredients together so it becomes airy and completely smooth. Taste and adjust the seasoning if needed.
- Spoon a little more than a teaspoon into each egg white. Keep in the fridge until ready to serve.
You can cover them loosely with plastic wrap so a hard skin won’t form on the yolk mixture. When you are ready to serve top with pieces of the serrano ham and more fresh chives.