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Deviled Dippy Eggs

YIELDS
24 deviled eggs
RATE THIS RECIPE
(5)
Brian Duffy's Deviled Dippy Eggs
Brian Duffy's Deviled Dippy EggsNathan Congleton / TODAY
YIELDS
24 deviled eggs
RATE THIS RECIPE
(5)

Ingredients

  • 12 hard-boiled eggs, shells removed
  • 1 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 2 tablespoons minced prosciutto
  • 1 pinch cayenne
  • 2 tablespoons sliced chives, plus more for garnish
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • 24 quail eggs, fried over easy
  • 24 1-inch squares scrapple, cooked until crisp

Chef notes

Why pick just one way to enjoy your eggs? With this recipe, you get the creamy goodness of a traditional deviled egg with the rich, runny yolk of a fried egg in one tasty bite.

Preparation

1.

Cut the hard-boiled eggs in half. Remove the yolks to a mixing bowl. Set the whites aside on a serving platter. 

2.

In the bowl with the yolks, add the mustard, paprika, minced prosciutto, cayenne, chives, vinegar, salt and pepper. Mix and mash until the mixture forms a smooth paste.

3.

Place the yolk mixture into a piping bag (or zip-close bag with a corner cut off) and pipe into the hollows of the egg whites.

4.

Garnish each egg half with a square of scrapple, a quail egg and chives.