Spicy Deviled Eggs with Prosciutto Crisps
Here’s another of the hors d’oeuvres that I’ve developed for Sharon and Tony’s wedding parties (see tapas on a stick on a stick for nibble number one). For thes
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Cooking tools:
- Food processor
- Piping bag
- Zip-top bag
- Skillet
- Saucepan
- Slotted spoon
- Paper towel
- Serving platter
- Chef's knife
- Measuring spoon
- Stove
- Refrigerator
Ingredients
- 3 ounces (about 6 slices) prosciutto
- 1 tablespoon olive oil
- 1 dozen large eggs
- 6 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons pickled jalapeno juice
- 2 teaspoons paprika
- ½ teaspoon garlic powder
- Salt
- freshly ground black pepper
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