Pureed as part of a creamy mousse, ham gives these deviled eggs a distinctive, savory character and a beautiful pink hue.
Ingredients
- 12 eggs
- 1⁄2 cup chicken broth
- 1⁄8 oz. gelatin
- 1⁄2 tbsp. unsalted butter
- 1⁄2 tbsp. flour
- 3⁄4 tsp. Dijon mustard
- 1⁄2 tsp. sherry
- 4 oz. cooked ham
- 1⁄8 tsp. paprika
- 1⁄8 tsp. cayenne
- Freshly ground black pepper
- 1⁄2 cup heavy cream
- Chervil leaves for garnish
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Instructions
Step 1
Boil eggs until hard-cooked; chill in ice water. Peel eggs and halve lengthwise; separate yolks and whites and chill both.
Step 2
In a small bowl, combine 1⁄4 cup of the chicken broth with gelatin; let rest for 10
minutes.
Step 3
Meanwhile, melt butter in a 1-qt. saucepan over medium-high heat. Whisk in flour to make a paste. Whisk in remaining 1⁄4 cup of chicken broth; cook until mixture thickens, 1–2 minutes. Remove pan from heat; whisk in reserved gelatin mixture, Dijon mustard, and sherry to make a sauce.
Step 4
In the bowl of a food processor, finely chop ham; add sauce, reserved yolks, paprika, cayenne, and pepper to taste. Purée until smooth; scrape mousse through a fine sieve into a large bowl and discard solids.
Step 5
In a medium bowl, whip heavy cream to soft peaks. Fold cream into mousse; chill. Spoon mousse into a pastry bag fitted with a star tip; pipe into reserved egg whites and garnish with chervil leaves.
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