Italian-Style Deviled Eggs

Italian-Style Deviled Eggs

7 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    12 m
  • Ready In

    1 h 2 m
Duncan
Recipe by  Duncan

“This is a delicious and fancy variation of the classic Easter appetizer. The prosciutto adds a wonderful saltiness and goes beautifully with the eggs.”

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Ingredients

Adjust Servings

Original recipe yields 24 deviled eggs

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Directions

  1. 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.
  2. 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.

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Reviews (7)

Rate This Recipe
SUGARMAG94945
20

SUGARMAG94945

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 loved them and asked for the recipe! Definitely will make these again!

LGlasser
13

LGlasser

Great recipe, good flavor! I will make these again.

17roses
10

17roses

Great recipe. Gave this traditional dish just the right amount of "something different" without going over board! Took them to a pot-luck and they flew off the plate fastere than anything else. I was lucky to sample one myself! Thanks! Will make again!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 131 cal
  • 7%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 1.6 g
  • < 1%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 221 mg
  • 74%
  • Sodium
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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