Prosciutto e Melone Deviled Egg with Calabrian Chili Cream

Ingredients & Directions

Prepare the Deviled Eggs

Directions

1. Remove yolks and transfer to a bowl. Place egg whites on a plate or platter, and set aside.

2. Add the chiles, mayonnaise and mustard to the bowl with the yolks. Mix and mash with a fork until smooth. Season to taste with salt and pepper.

3. Use a piping bag or spoon to fill eggs with yolk mixture, then garnish with melon, prosciutto, mint, and olive oil.

Ingredients

• 6 large eggs, hard boiled, peeled and halved lengthwise
• 1 tablespoon jarred chopped calabrian chiles, drained
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• salt and pepper, to taste
• For Serving:
• extra-virgin olive oil, for drizzling
• fresh mint or basil

Cook the Prosciutto

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment.

2. Arrange slices of prosciutto on the prepared baking sheet in a single layer. Bake until crispy, about 10 to 12 minutes.

3. Transfer to a paper towel-lined plate and let cool. Break into bite-size pieces.

Ingredients

• 1 ounce prosciutto

Make the Compressed Melon

Directions

1. Add melon to a large ziptop freezer bag and remove all of the air. Seal the bag and place on a baking sheet. Set a heavy skillet or a baking sheet weighted with cans on top of the bag to weigh it down.

2. Refrigerate for at least two hours and up to four hours. Drain excess liquid, if any, then cut flesh into twelve cubes.

Ingredients

• 1 (1/4-inch thick) slice seedless watermelon, rind removed