Rating: 4 stars 4.2
14 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This is a delicious and fancy variation of the classic Easter appetizer. The prosciutto adds a wonderful saltiness and goes beautifully with the eggs.

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Recipe Summary

prep:
40 mins
cook:
12 mins
additional:
10 mins
total:
1 hr 2 mins
Servings:
12
Yield:
24 deviled eggs
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.

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  • Slice the eggs in half lengthwise and place the yolks into a bowl and mash with a fork. Set aside some of the Parmesan cheese and chives to use as a garnish. Mix the remaining into the yolks along with the prosciutto, green olives, red bell pepper, Dijon mustard, sour cream, mayonnaise, hot sauce, garlic powder and pepper. Spoon the yolk mixture back into the egg white halves. Garnish with reserved Parmesan cheese and chives.

Nutrition Facts

131 calories; protein 7.9g; carbohydrates 1.6g; fat 10.4g; cholesterol 195.1mg; sodium 250.2mg. Full Nutrition
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