Instructions
- Place Eggs in a saucepan and cover with cold water. Bring to a gentle simmer, then remove from heat, cover, and let sit for 10 minutes. This ensures a creamy yolk.
- Drain the hot water and immediately rinse Eggs under cold water until cool enough to handle. Peel the Eggs carefully.
- Halve the Eggs lengthwise and carefully remove the yolks to a bowl.
- Mash the yolks with a fork until smooth. Add the Artisan Mayonnaise, Crème Fraîche, Black Truffle Paste, Sherry Vinegar, Fleur de Sel, and Black Pepper to the bowl with the yolks.
- Mix all Filling ingredients until very smooth and well combined. Taste and adjust seasoning as needed.
- Spoon or pipe the yolk mixture back into the Egg white halves.
- Bake Prosciutto slices at 350°F (175°C) for 5-7 minutes, or until crispy. Crumble the crispy Prosciutto.
- Garnish each deviled egg with crumbled Prosciutto and finely chopped Chives. Chill for at least 15 minutes before serving.
