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Deviled Eggs Two Ways

The perfect appetizer for your Easter Sunday Feast...Classic Dill and Lemon / Boursin Prosciutto

Spice up your classic easter brunch, lunch or dinner with these delicious dueling eggs! Making deviled eggs is such a simple and quick process, that going the extra step to make a variety of flavor profiles will bring an old-school appetizer up to date. The bright, tart, fresh flavor of Classic Lemon and Dill contrast the rich decadence of the Boursin and Prosciutto.

For those of you who think you don't like deviled eggs, I promise you, these are a game changer. Because the eggs yolks are slightly underdone, there's no eggy, sulfur taste or smell, and the texture is tender and rich. You and your guests will be pleasantly surprised by these tasty flavor bombs!


Yield: 12 Deviled Eggs

Total Time: 20 Minutes



Classic Lemon and Dill:

  • 3 eggs

  • 1-2 TBS mayo

  • 1/2-1 TBS yellow or dijon mustard

  • 1/4 tsp lemon juice

  • 1/2 TBS finely diced onion

  • 1/2 TBS chopped dill plus reserves sprigs for garnish

  • Onion Powder

  • Ranch Powder

  • Salt and Pepper

  • Plain Pork Rinds for garnish

Boursin and Prosciutto:

  • 3 eggs

  • 2 TBS Boursin Garlic and Herb Cheese Spread

  • Chopped Crisp Prosciutto plus slivers for garnish

  • 1/2-1 TBS Mayo

  • 1-2 TBS Heavy Cream

  • Salt and Pepper



1. Bring a pot of water to a rolling boil.

2. Gently drop 6 eggs in and let cook 9 minutes.

3. In the meantime, crisp slices of prosciutto in a dry pan on medium heat.

4. Remove eggs from the pot and drop in a bowl of ice water, letting sit for 1 minute.

5. Crack the entire surface of the shell, and peel under a stream of running water.

6. Slice eggs in half lengthwise, remove the yolks and place half of them in one bowl, and half in another.

7. For the Classic Lemon and Dill, combine all ingredients with a fork until smooth and creamy, taste for seasoning and texture.

8. Repeat the same step for the Boursin and Prosciutto.

9. Take 2 zip top sandwich bags, turn them inside out, and place fillings in each. Snip the end for piping.

10. Pipe the filling into the empty egg whites in a spiral motion.

11. Garnish the Classic with dill sprigs, and crushed pork rinds. Garnish the Boursin and Prosciutto with Slivers of crisp prosciutto slivers. Red Pepper flakes, Sumac, or Paprika optional.

12. Arrange on a decorative plate, chill, and serve.

Enjoy the video down below to see how the magic happens!

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