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Ingredients1 h 20 m servings 77 cals
Original recipe yields 24 servings (24 deviled eggs)
- 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.
- 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.
Per Serving: 77 calories; 6.4 g fat; 1.7 g carbohydrates; 3.5 g protein; 95 mg cholesterol; 136 mg sodium. Full nutrition
ReviewsRead all reviews 3
I did without the cucumber, but these are amazing yet simple. perfection
Only added 1/4 cup chopped fresh dill. 3/4 seemed too much and they turned out really great.