“Deviled” Jammy Eggs with Ham, Gruyere, and Hot “Dijonnaisse”
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Makes
8 halves 1x
Time
20 minutes
Scale
Ingredients
4 large eggs
Salt, to taste
2–3 tablespoons salted butter
1 cup panko bread crumbs
1/2 cup gruyere, finely grated, plus more gruyere, cut into 8 1-inch square slices, for garnish
8 1-inch square slices of good quality cooked ham, for garnish
1/4 cup mayonnaise
2 tablespoons hot English mustard (preferably Colman’s, alternatively, Dijon)
Instructions
Bring a medium-sized pot of water to a boil. Using a large spoon or spider strainer, gently add the eggs to the pot and cook for seven minutes. While you wait for the eggs to cook, prepare an ice bath. Once the eggs are cooked, transfer them to the ice bath until they’re chilled, then peel them and halve them.
Add butter to a frying pan over medium heat, and once melted, stir in panko. Toast and continue to stir until golden brown (about 5 minutes), then add finely grated gruyere and continue to stir until combined (note: use a spatula to break up any big clusters that develop). Remove from heat and set aside. In a small mixing bowl, whisk together the mayonnaise and mustard. Dip each egg half (yolk side down) into the toasted panko mix and top with gruyere, ham, and a dollop of dijonnaise.