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

These deviled eggs are a wonderful appetizer, with lots of fresh dill, plenty of spicy Dijon mustard, plus a surprise layer of prosciutto.

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Recipe Summary

cook:
15 mins
additional:
45 mins
total:
1 hr 20 mins
prep:
20 mins
Servings:
24
Yield:
24 deviled eggs
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

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  • Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in dill, mayonnaise, and Dijon mustard.

  • Place egg whites cut-side-up on a serving platter. Cut each prosciutto slice into 6 pieces; lay one piece into each egg white half. Fill egg whites with yolk mixture; sprinkle with black pepper, top with a cucumber slice, and sprinkle with paprika. Refrigerate, covered, for 30 minutes before serving.

Nutrition Facts

77 calories; protein 3.5g; carbohydrates 1.7g; fat 6.4g; cholesterol 95.3mg; sodium 136mg. Full Nutrition
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