Deviled Eggs with SPECK ALTO ADIGE PGI

Classic deviled eggs soar to new heights with the addition of lightly smoked Speck Alto Adige PGI. Perfect for a brunch buffet, appetizer, or afternoon snack.

Difficulty: Easy

Cook Time: 30 mins

Serves: 8-12 Servings

PREPARATION

1. Slice Speck Alto Adige PGI into ” (3 mm) thick slices. Cut into matchsticks and then into a small dice. Set aside.

2. Place eggs in a single layer in a large saucepan and fill until water is 1” (2.5 cm) above the eggs. Heat on medium-high until water comes to a boil. Cover, remove from heat, and leave covered for 12 minutes. Rinse under cold water for one minute

3. Crack eggshells and carefully peel under cool running water. Gently dry with paper towels. Slice eggs in half lengthwise.

4. Remove yolks to a medium bowl and set whites aside. Mash yolks into a fine crumble using a fork. Add mayonnaise, mustard, four ounces (115 g) of Speck Alto Adige, and two tablespoons (4 g) chives. Mix until well incorporated.

5. Using a spoon, evenly disperse the yolk mixture into the egg whites. Top with the remaining Speck Alto Adige PGI and chives.

INGREDIENTS

6 ounces (170 g) Speck Alto Adige PGI, without rind

12 large eggs

5.5 ounces (155 g) cup mayonnaise

2 tablespoons (30 g) Dijon mustard

2 tablespoons (4 g) plus 2 teaspoons (1 g) finely chopped chives

INGREDIENTS

6 ounces (170 g) Speck Alto Adige PGI, without rind

12 large eggs

5.5 ounces (155 g) cup mayonnaise

2 tablespoons (30 g) Dijon mustard

2 tablespoons (4 g) plus 2 teaspoons (1 g) finely chopped chives

PREPARATION

1. Slice Speck Alto Adige PGI into ” (3 mm) thick slices. Cut into matchsticks and then into a small dice. Set aside.

2. Place eggs in a single layer in a large saucepan and fill until water is 1” (2.5 cm) above the eggs. Heat on medium-high until water comes to a boil. Cover, remove from heat, and leave covered for 12 minutes. Rinse under cold water for one minute

3. Crack eggshells and carefully peel under cool running water. Gently dry with paper towels. Slice eggs in half lengthwise.

4. Remove yolks to a medium bowl and set whites aside. Mash yolks into a fine crumble using a fork. Add mayonnaise, mustard, four ounces (115 g) of Speck Alto Adige, and two tablespoons (4 g) chives. Mix until well incorporated.

5. Using a spoon, evenly disperse the yolk mixture into the egg whites. Top with the remaining Speck Alto Adige PGI and chives.

To learn more about Speck Alto Adige PGI click here