Italian-Style Deviled Eggs7 Reviews
- Prep: 40 min
- Cook: 12 min
- Ready In: 1 hr 2 min
“This is a delicious and fancy variation of the classic easter appetizer. The prosciutto adds a wonderful saltiness and goes beautifully with the eggs.” - by Duncan
Original recipe yields 24 deviled eggs
- Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- Slice the eggs in half lengthwise and place the yolks into a bowl and mash with a fork. Set aside some of the Parmesan cheese and chives to use as a garnish. Mix the remaining into the yolks along with the prosciutto, green olives, red bell pepper, Dijon mustard, sour cream, mayonnaise, hot sauce, garlic powder and pepper. Spoon the yolk mixture back into the egg white halves. Garnish with reserved Parmesan cheese and chives.
Amount Per Serving (12 total)
- 131 cal
- 10.4 g
- 1.6 g
- < 1%
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"I made this recipe as written (though multiplied by 1.5) and took to a family gathering of 25 people. They were snatched up faster than any of the standard favorites I brought as well! Everyone love..." See mored them and asked for the recipe! Definitely will make these again!"
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