Deviled Eggs with Prosciutto

Deviled Eggs are a very American / Canadian / British appetizer, meaning they’re for VERY white people. We add crispy prosciutto over these perfectly creamy eggs for that ethnic touch, we’re all about adding a Diva touch to simple recipes. These Deviled Eggs with Prosciutto are a tasty, yet inexpensive addition, to the cheese and charcuterie board at your next party!

Deviled Eggs with Prosciutto

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Deviled Eggs with Prosciutto

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-8
  • Difficulty: easy
  • Recipe type: Appetizer

Ingredients:

  • 12 eggs
  • 4 slices prosciutto
  • 2-3 green onions, finely chopped
  • 2 tbsp parsley, finely chopped
  • 6 tbsp mayonnaise
  • 4 dashes Worcestershire sauce
  • 2 tbsp honey Dijon mustard
  • Cayenne pepper
  • Salt
  • Paprika, to garnish
  • 24 capers

Directions:

  1. Place eggs in boiling water and cook for 12 minutes, remove them from the water using a slotted spoon, and allow them to cool to room temperature before refrigerating them for 1 hour
  2. Cook each slice of prosciutto (both sides) in a pan on medium-high heat until crispy. Finely chop crispy prosciutto until it resembles bacon bits, and set aside (try not to eat it all!)
  3. Peel the eggs, halve them, remove the yolks, and set aside the whites. Place the yolks in a food processor, blender or mixer
  4. Add the parsley, mayonnaise and green onions – we use 3 onions, but we love onions, most people would likely use 2
  5. Add the Worcestershire sauce, honey Dijon mustard, cayenne pepper and salt. Mix in a food processor, blender or mixer
  6. Add more mayonnaise if you want the deviled eggs to be creamier, taste and adjust the seasoning
  7. Add the mixture to a piping bag with a large piping tip, the tip has to be large enough so that the mixture doesn’t get blocked coming out of the bag, or fill a Ziploc bag with the tip cut off
  8. Pipe the filling into the whites of the egg, and sprinkle them with paprika
  9. Cover the eggs with the crispy prosciutto bits and top each halved egg with a caper
  10. NOTE: We prefer using a mixer, as opposed to a blender or food processor so that the green onions and parley remain chunky, but that means that you have to finely chop those ingredients or they will not make it through the piping tip

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