Pickled Deviled Eggs with Crispy Prosciutto

Directions

1Preheat an oven to 375° F.

2Line a baking sheet with parchment paper.

3Arrange the eggs in a single layer in a saucepan just large enough to hold them. Add cold water to cover the eggs by at least 1 inch and bring to a boil over high heat. When the water reaches a full boil, remove the pan from the heat, cover and let stand for 15 minutes. Drain the eggs, then transfer to a bowl of ice water and let cool completely. Carefully peel off the shell and discard.

4Cut eggs lengthwise in half. Remove the yolks to medium bowl.

5Mash the yolks with a fork, then add the mayonnaise and lemon zest to the yolks and whisk until well combined and fluffy. Season to taste with salt and pepper and whisk again.

6mix well. Refrigerate, covered.

7Drain the beets, reserving juice (about ⅔ cup). Set beets aside for another use. Combine the beet juice, water and vinegar. Arrange the egg whites cut side down in shallow container. Pour marinade over eggs. Refrigerate for at least several hours or overnight, turning occasionally.

Prosciutto

1While the eggs are marinating, arrange the prosciutto slices in a single layer on the prepared baking sheet. Bake the prosciutto until dry and crispy, about 15 minutes. Transfer the prosciutto to a plate and let cool. When it has cooled, use your fingers to break the prosciutto into bite-size pieces. Set aside.

2Remove pickled egg whites from marinade, pat dry with paper towels. Spoon or pipe a heaping tablespoon of the yolk mixture into each pickled egg white half.

3Cover with plastic wrap and refrigerate until chilled, at least 1 hour. (The eggs can be refrigerated for up to 8 hours at this point.)

4When ready to serve, top each egg half with an equal quantity of the prosciutto pieces. Sprinkle each egg half with minced chives and a sprinkle of paprika on top to garnish.