Deviled Eggs with Sriracha and Lonza
For his fine-tuned take on this classic canapé, David Santos enlists fiery sriracha and Ionza, an Italian cured meat. Substitute prosciutto if you can’t find lonza. If you refrigerate the boiled eggs for a day or two, they will be easier to peel.
- 6 eggs 1 tablespoon white distilled vinegar
- 2 tablespoons mayonnaise
- Salt and pepper to taste
- Sriracha to taste
- 12 thin slices cured lonza
- Chopped parsley for garnish
- Olive oil for garnish
Place the eggs in a single layer in a pot and cover with cold water. Add the vinegar and bring to a boil over high heat. (Do not cover the pot.) Remove the pot from the heat and cover. Let the eggs sit in the water for 12 minutes, Rinse them under cold water.
Peel the eggs and slice in half lengthwise. Remove the yolks and reserve the whites.
In a food processor, mix the egg yolks and mayonnaise until smooth. Season with salt, pepper, and sriracha to taste. Transfer the egg yolk mixture to a piping bag. Pipe the filling into the egg whites’ cavities. Alternatively, use a small teaspoon to scoop the filling into the egg whites.
Top each deviled egg with a rolled-up piece of Ionza. Sprinkle with parsley and drizzle with a touch of olive oil.