Deviled Dippy Eggs
Brian Duffy's Deviled Dippy Eggs
Nathan Congleton / TODAY
print recipe
Rating:
4.8 (5 rated)

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.

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
    • Twenty four 1-inch squares scrapple, cooked until crisp

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.

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

Make Buffalo wings and sloppy joes for your Super Bowl party

Play Video - 4:07