The Best Deviled Eggs

Everyone has a recipe for Deviled Eggs, here's mine. This is the recipe I use at home when we have friends over. Easy to make, taste yummy and perfect for Easter or like me, just when you have family and friends over.

Eggs have dropped in price and the simple ingredients make them inexpensive to make. But oh so worth it.

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Deviled Eggs
Makes 12 eggs (2 halves per person)

12 eggs (free range if possible)
1 jar/can beets in own juice - not pickled
1/2 cup mayonnaise
1 TBS sour cream
1 tsp English mustard
salt and pepper (to taste)
1 tsp truffle oil (optional)

1 8oz pack Prosciutto
1 cup vegetable oil for frying the Prosciutto

Place the eggs in a pot and cover with hot water. Bring the water to a boil and boil for 10 minutes. Place the pot under cold running water for at least 10 minutes to cool the eggs.
Shell the eggs and place in a bowl. Pour the beet juice over the eggs (save the beets for a salad) move the eggs around in the beet juice every 30 minutes. Once the eggs have a nice purple color remove to paper towel and dry.

Cut the eggs in half and scoop out the egg yolks. Push through a sieve into a bowl and add the mayonnaise, sour cream, salt and pepper to taste, English mustard and truffle oil.

Spoon or pipe into the egg whites and garnish with the prosciutto.

Crispy Prosciutto
heat the oil and tear the Prosciutto into bite size pieces. Drop into the hot oil and fry until crisp (2-3 minutes) remove to paper towel and allow to cool.

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