Puréed as part of a creamy mousse, ham gives these deviled eggs a distinctive, savory character and a beautiful pink hue.
Enlarge Image Credit: André Baranowski
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
1. Boil eggs until hard-cooked; chill in ice water. Peel eggs and halve lengthwise; separate yolks and whites and chill both.
2. In a small bowl, combine 1⁄4 cup of the chicken broth with gelatin; let rest for 10 minutes.
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.
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.
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.