The Ultimate Deviled Eggs

Steps

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1. 1
   Bring a pot of water to a boil and add whole eggs. Cook for 9 to 9½ minutes—no longer, as overcooking makes the yolks dry and chalky. Once cooked, gently tap and roll to peel away the shell.
   ≈0:48
2. 2
   Pass the cooled egg yolks through a fine-mesh strainer to create a smooth, creamy texture. Use a ladle or spoon to push the yolks through, ensuring none remain in the strainer.
   ≈1:45
3. 3
   Add salt, Dijon mustard, minced garlic, diced ham, red chili pepper, fresh chives, and lemon juice to the strained egg yolks.
   ≈3:50
4. 4
   Fold in the crème fraîche and mayonnaise, stirring until smooth and creamy. Add a dash of hot sauce to taste and mix gently.
   ≈5:06
5. 5
   Transfer the filling to a pastry bag. Twist the top of the bag securely before piping. Pipe the filling into the hollowed-out egg white halves, filling each generously.
   ≈5:52
6. 6
   Garnish each deviled egg with a crispy prosciutto chip and a pinch of fresh chives. To prepare prosciutto chips: layer a slice of prosciutto between two pieces of parchment paper, bake in a 400°F oven for 15 to 20 minutes until crispy, let cool for another 10 minutes, then break into small pieces and place atop the filling.
   ≈8:08