This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Basic Crepes Discover how easy it is to make five-star crepes. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Italian-Style Deviled Eggs

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."

Rate/Review | Read Reviews (9)

What to Drink?
	Sparkling wine

Prep Time:
40 Min

Cook Time:
12 Min

Ready In:
1 Hr 2 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 deviled eggs

Ingredients

12 eggs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh chives
1/4 cup chopped prosciutto
5 green olives, finely chopped
1/4 cup chopped red bell pepper
1 tablespoon Dijon mustard
1/2 cup sour cream
2 tablespoons mayonnaise
5 dashes hot pepper sauce, such as Frank's RedHot
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper

Directions

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.