Deviled Eggs Benedict




12 servings

SFC wants to encourage new Easter traditions! We know Easter this year will be extremely different with many family units celebrating with fewer guests and less formal celebrations.  There will not be fancy hats and colorful spring dresses and fragrant Easter lilies lining the church alter, but there will be many more home cooked meals and folks celebrating life here on Earth as well as the promise of eternal life.  Deviled eggs have been customary at our Easter luncheons and this year is no different.  Since we are not getting dressed up, I say let’s dress up our deviled eggs and make them a bit more special.  Combine these fine deviled eggs Benedict with a bacon Bloody Mary and you are destined for a great Easter celebration.  Setup the zoom video and celebrate with your friends and family and don’t be afraid to wear that fancy hat!


  • 2 ounces thin-sliced prosciutto or pancetta
  • 2 tablespoons butter
  • 1/2 cup panko
  • salt/pepper
  • 6 eggs
  • 1/2 teaspoon lemon zest
  • 4 teaspoons lemon juice
  • 1 tablespoon mayonnaise
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons thinly sliced chive


  1. Place eggs in pot of cold water over med high heat. Once eggs come to a boil, cut off heat, cover and let sit for 7 minutes.  Drain, cool in cold water, peel, and cut lengthwise.
  2. Preheat oven to 400°F. Lay ham between two baking sheet with pieces of parchment paper and place on baking sheet. Place a second baking sheet on top and place in oven. Cook until ham is well-rendered and golden brown (it crisp up as it cools), about 20 minutes. Remove from oven and set aside.
  3. Heat butter in a medium skillet over medium-high heat until foaming stars. Continue to cook, swirling, until nutty brown color. Immediately add bread crumbs and toss. Reduce heat to medium and cook, tossing frequently, until golden brown and crisp. Season to taste with salt and pepper and set aside.
  4. Place all of the yolks in a medium bowl.  Add lemon juice and zest mayonnaise, and cayenne pepper to bowl. Mash and stir together until thoroughly combined. Season to taste with salt and pepper.
  5. Transfer yolk filling to pastry bag. Pipe filling mixture into egg white halves, overstuffing each hole. Break ham into chips. Garnish deviled eggs with bread crumbs, ham chips, and slice scallions. Serve immediately.

Chef Tips:

If you need any assistance feel free to call

Allison Thomas, 252-714-4948

Article Provided By: Allison Thomas