Italian-Style Deviled Eggs

4.2
(14)

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

Prep Time:
40 mins
Cook Time:
12 mins
Additional Time:
10 mins
Total Time:
1 hr 2 mins
Servings:
12
Yield:
24 deviled eggs

Ingredients

  • 12 eggs

  • ¼ cup grated Parmesan cheese

  • ¼ cup chopped fresh chives

  • ¼ cup chopped prosciutto

  • 5 green olives, finely chopped

  • ¼ cup chopped red bell pepper

  • 1 tablespoon Dijon mustard

  • ½ cup sour cream

  • 2 tablespoons mayonnaise

  • 5 dashes hot pepper sauce, such as Frank's RedHot

  • ½ teaspoon garlic powder

  • ¼ teaspoon ground black pepper

Directions

  1. 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.

  2. 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 (per serving)

131 Calories
10g Fat
2g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 131
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 19%
Cholesterol 195mg 65%
Sodium 250mg 11%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 8g 16%
Vitamin C 5mg 6%
Calcium 59mg 5%
Iron 1mg 6%
Potassium 96mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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