If you love deviled eggs, you absolutely must try this dill deviled egg spread. If you don’t love deviled eggs, you must still try this recipe. Everything about it from the dill to the honey drizzle is perfection in a bite. Oh and did I mention it’s super easy!
Part 1: The DEviled egg Spread
This spread is actually easier than making deviled eggs, because it uses the entire hard-boiled egg. No need to separate the yolk. Just throw everything in a food processor and blend.
Part 2: The Toast
I used sourdough to compliment the eggs, but any tasty bread will work.
Part 3: The Prosciutto
I think bacon would probably also work here, but the prosciutto is a little lighter and definitely fancier.
PART 4: The Pickled Radishes
These are super yummy and easy to make. Here’s a link to the recipe.
Part 5: The Dill and Honey
This is mostly a garnish, but don’t skip it. It balances out the sourness of deviled egg spread and saltiness of the prosciutto.
Dill Deviled Egg Spread With Crispy Prosciutto and Pickled Radishes
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: Serves 12 1x
ADAPTED FROM FOOD AND WINE
FOR THE SPREAD
1 dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
Kosher salt and freshly ground pepper
FOR THE BREAD
1 loaf sourdough sliced
Olive oil for brushing
FOR THE TOPPING
12 slices prosciutto
2 tablespoons honey
1 tablespoon chopped fresh dill
1 bunch radishes
¾ cup white wine vinegar
¾ cup water
3 tablespoons honey
2 teaspoons salt
1 teaspoon red pepper flakes
½ teaspoon whole mustard seeds
½ teaspoon black peppercorn
2 garlic cloves
Preheat the oven to 450°. In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.
Meanwhile, arrange sourdough slices in a single layer on a large cookie sheet. Brush with olive oil. Toast the bread in the oven for about 6 minutes, turning once, until barely browned.
Slice radishes into thin, even rounds and place in a jar. Top with red paper flakes, mustard seeds, peppercorns and garlic cloves.
Place the vinegar, honey, salt and water in a saucepan and bring to a boil. Remove and pour over radishes and into jar.
THE FULL RECIPE FOR QUICK PICKLED RADISHES CAN BE FOUND HERE.
Turn oven down to 375 degrees. Place prosciutto slices on a wire rack on a cookie sheet and back for 10-15 minutes. Remove and set aside.
Shell the eggs and halve them lengthwise. Place eggs in a food processor along with the mayonnaise and mustard and process until smooth. Season with salt and pepper.
Top the sourdough slices with the egg spread and dust lightly with chopped fresh dill. Top with a slice of crispy prosciutto and a few picked radishes. Drizzle with honey and serve immediately!
The deviled-egg spread and pickled radishes can both be made a day ahead and refrigerated overnight.