Quick & Easy
Purple Deviled Eggs with Crispy Prosciutto
These deviled eggs get a vibrant purple hue from beet juice and a luxurious finish with truffle‑oil‑kissed filling and crispy prosciutto. Perfect for Easter gatherings or any casual get‑together.
20 minPrep time
15 minCook time
50 minTotal time
12Servings
EasyDifficulty
Instructions
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Place the eggs in a pot, cover with hot water, bring to a boil and cook for 10 minutes. Transfer to cold running water for at least 10 minutes to chill.
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Remove shells, place the eggs in a bowl and pour the beet juice over them. Turn the eggs every 30 minutes until they achieve a purple color, then pat dry on a paper towel.
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Halve the eggs and gently remove the yolks. Push the yolks through a sieve into a bowl and stir in mayonnaise, sour cream, English mustard, salt, pepper and truffle oil (if using).
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Spoon or pipe the yolk mixture back into the egg white halves.
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Heat vegetable oil in a pan, add the torn prosciutto pieces and fry until crisp, 2–3 minutes. Remove to paper towels to drain and cool.
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Garnish each deviled egg with a piece of the crispy prosciutto before serving.
Video
“The Best Deviled Eggs” by Darren McGrady, watch on YouTube.
About this recipe
The egg whites are soaked in beet juice until they turn a deep violet, giving the classic appetizer a striking color without altering the flavor. The yolk mixture combines creamy mayo, tangy sour cream, English mustard, and optional truffle oil for an elegant twist.
Serve the eggs chilled, garnished with bite‑size pieces of fried prosciutto that add a salty crunch. They make a festive finger food that’s easy to prep ahead and impressive on the platter.
