Deviled Eggs Benedict (Ham and Brown Butter English Muffin Crumbs) Recipe

Name: Deviled Eggs Benedict (Ham and Brown Butter English Muffin Crumbs) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 deviled egg halves
Ingredients: 2 ounces thin-sliced prosciutto, pancetta, or jamón Serrano; 2 tablespoons butter; 1/2 cup fresh bread crumb; Kosher salt and freshly ground black pepper; 6 hard boiled or hard steamed eggs , peeled and halved lengthwise; 4 teaspoons juice plus 1/2 teaspoon zest from 1 lemon; 1 tablespoon mayonnaise; 1/4 teaspoon cayenne pepper; 2 tablespoons thinly sliced scallions or chives

The flavors of classic Eggs Benedict—lemon, ham, butter, and toasted bread—all compressed into a bite-sized hors d'oeuvre.

Photographs: J. Kenji Lopez-Alt. Video: Serious Eats Video.

9 In-Your-Face Deviled Egg Variations

Deviled Eggs Benedict (Ham and Brown Butter English Muffin Crumbs) Recipe

Prep 10 mins

Cook 20 mins

Active 30 mins

Total 30 mins

Makes 8 deviled egg halves

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2 ounces thin-sliced prosciutto, pancetta, or jamón Serrano
2 tablespoons butter
1/2 cup fresh bread crumbs
Kosher salt and freshly ground black pepper
6 hard boiled or hard steamed eggs, peeled and halved lengthwise
4 teaspoons juice plus 1/2 teaspoon zest from 1 lemon
1 tablespoon mayonnaise
1/4 teaspoon cayenne pepper
2 tablespoons thinly sliced scallions or chives

Preheat oven to 400°F. Lay ham between two silicone baking sheet liners or pieces of parchment paper and place on a rimmed baking sheet. Place a second baking sheet on top and place in oven. Cook until ham is well-rendered and golden brown (it will not be completely crisp but will crisp upon cooling), about 20 minutes. Remove from oven and set aside.
Meanwhile, heat butter in a medium skillet over medium-high heat until foaming subsides. Continue to cook, swirling, until nutty brown in color. Immediately add bread crumbs and toss to combine. Reduce heat to medium and cook, tossing frequently, until golden brown and crisp. Season to taste with salt and pepper and set aside.
Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. Add lemon juice and zest mayonnaise, and cayenne pepper to bowl and, using a sturdy whisk, mash and stir together until thoroughly combined. Season to taste with salt and pepper.
Transfer yolk filling to zipper-lock bag. Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap). Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Break ham into chips. Garnish deviled eggs with bread crumbs, ham chips, and slice scallions. Serve immediately.

Special equipment

Sheet tray, silicone baking mat or parchment paper

This Recipe Appears In

9 In-Your-Face Deviled Egg Variations

Deviled Eggs

Nutrition Facts (per serving)
1280	Calories
74g	Fat
112g	Carbs
67g	Protein

Nutrition Facts
Amount per serving
Calories	1280
% Daily Value*
Total Fat 74g	95%
Saturated Fat 28g	141%
Cholesterol 1225mg	408%
Sodium 2687mg	117%
Total Carbohydrate 112g	41%
Dietary Fiber 24g	85%
Total Sugars 39g
Protein 67g
Vitamin C 430mg	2,149%
Calcium 423mg	33%
Iron 10mg	57%
Potassium 2053mg	44%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.