Deviled eggs with country ham

Chef ford fry uses European techniques and flavors at the neighborhood bistro JCT. His deviled eggs get their terrific flavor from goat cheese, Dijon mustard and cornichons, plus a topping of country ham. from Benton's in Madisonville, Tennessee.

Ronnie Sumang @cook_29424286

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Ingredients

27 minutes

6 to 8 people

10large eggs
1/4 cupplus 1 tablespoon mayonnaise
3cornichons, minced
2 tablespoonsgoat cheese, at room temperature
2 teaspoonDijon mustard
11/2 teaspoonminced shallot
2 teaspoonsnipped chives
Kosher salt and freshly ground pepper
1 ouncethainly sliced country ham or prosciutto, torn 20 piece

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Steps

27 minutes

1

In a large saucepan, cover the eggs with cold water and bring to boil over high heat. Remove from the heat and let the eggs stand in the hot water for 10 minutes. Transfer the eggs to an ice waterbath until chilled,about five minutes.
2

In a medium bowl, mix the mayonnaise, cornichons, goat cheese, mustard, shallots and 1 teaspoon of the chives. Peel the eggs and halve them lengthwise. Add the yolks to the bowl, mix until smooth and season with salt and pepper.
3

Set the egg white on a serving platter. Scrape the egg yolk mixture into a pastry bag fitted with a large round tip and pipe the filling into the whites; alternatively, spoon in the filling with a teaspoon. Top each eggs with piece of country ham, sprinkle with the remaining 1 teaspoon of chives and serve.