Ingredients for Parmesan Prosciutto Deviled Eggs
- 6 large eggs
- 3 ounces prosciutto
- 1/4 cup grated Parmesan cheese
- 1/2 cup mayonnaise
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How to Make Parmesan Prosciutto Deviled Eggs
- Gently place 6 large eggs in a medium saucepan and cover with cold water.
- Bring to a rolling boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and simmer for 6 minutes.
- Remove from heat, cover, and let sit in the hot water for 15 minutes.
- Drain the hot water and immediately rinse the eggs under cold running water until completely cool.
- While the eggs cool, prepare the prosciutto: slice 3 ounces of prosciutto into 1/4-inch wide by 1/2-inch long pieces.
- Cook the prosciutto in a skillet over medium heat until crispy and browned (about 3-5 minutes). Set aside.
- In a medium bowl, whisk together the cooked prosciutto, 1/2 cup mayonnaise, 1/4 cup grated Parmesan cheese, 1 teaspoon Dijon mustard, and a pinch of salt and pepper.
- Once the eggs are cool enough to handle, peel them carefully and slice in half lengthwise.
- Gently scoop out the yolks into a separate bowl and mash them with a fork.
- Add the mashed yolks to the prosciutto mixture and stir until well combined.
- Transfer the mixture to a piping bag fitted with a large round tip (or use a spoon).
- Pipe or spoon the mixture into the egg white halves.
- Garnish with extra Parmesan cheese and/or a sprinkle of paprika (optional).
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
6g
Carbs
0g
