Honey Mustard, Prosciutto, and Brie Deviled Eggs
INGREDIENTS
3 Hard Boiled Eggs
2 Tbsp Stone Ground Mustard
1 Tbsp Honey
3 oz Brie
1 tsp Cornichon Pickle Juice
2 Cornichon Pickles, minced
1 oz Prosciutto
1 Tsp Fresh Thyme
Kosher Salt
Fresh Cracked Black Pepper
NEXT LEVEL TIP:
You can choose your favorite mustard for this recipe but do you best to stay away from Yellow Mustard, it can be very over powering, and will give you an unbalanced bite! Dijon, Spicy Brown, or even homemade mustard would be great in this recipe and can add a bit of your own flare to the dish!
Directions:
Peel and cut Hard Boiled Eggs in half, remove Yolk, set Egg Whites aside for later.
In a food Processor Combine Egg Yolks, Honey, Stone Ground Mustard, and 2 oz Brie, Slice remaining Brie into thin Matchsticks for Garnish.
Blend until smooth.
Check for seasoning, and add salt and pepper as needed.
Fold in minced Cornichon Pickles.
Scoop mixture into a piping bag or directly into Egg Whites.
Pipe mixture into Egg Whites.
Garnish with Prosciutto, Brie matchsticks, and Fresh Thyme.
NEXT LEVEL TIP:
If you do not like cornichons, feel free to use your favorite pickle! With this dish we are looking for the acidity and the texture from the pickles, so your favorite will work great!
Make sure to show off your results from using these recipes on Instagram. Be sure to tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!