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Deviled Eggs with Dill and Prosciutto


"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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1 h 20 m servings 77 cals
Original recipe yields 24 servings (24 deviled eggs)

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  1. 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.
  2. Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in dill, mayonnaise, and Dijon mustard.
  3. 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

Per Serving: 77 calories; 6.4 g fat; 1.7 g carbohydrates; 3.5 g protein; 95 mg cholesterol; 136 mg sodium. Full nutrition

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I did without the cucumber, but these are amazing yet simple. perfection

Excellent. Didn't last long when served. That says a lot.