See how much you guessed.
Italinan Deviled Eggs
12 hard boiled eggs
1/2 cup mayonnaise
1Tablespoon Dijon mustard
1/4 teaspoon ground black pepper
1/4th cup finely chopped prosciutto, crisp cooked and chopped
1/2 cup grated Parmesan cheese
snipped fresh chives---optional for garnish
1. Halve Hard boiled eggs lengthwise, removing the yolks. Set whites aside. Place yoks in a small bowl,mash with a fork. Stir in mayonnaise, mustard , and pepper. Fold in 1/4th cup prosciutto and the Parmesan cheese.
2. Using a large zip-lock bag filled with egg mixture or a small spoon. stuff egg white halves with the yolk mixture. If desired, cove and chill for up to 24 hours. Garnish with additional prosciutto, a dab of pesto, and or chives (optional
Jill's notes: I stuffed the eggs with a spoon. Make sure to use a very small dab of pesto. I ended up taking it off the few I had left over. I did use the chives but not the extra prosciutto. I think the prosciutto would have been nice and give a good extra flavor. Just fry some extra when you do your 1/4th cup. I think I used only about 4 or 5 slices for the 1/4 cup. The recipe says it serves 24 but that would mean only one egg (halve) each! FYI the actual receipe calls for hard cooked eggs
Both of the groups that were served these really seemed to like them. Enjoy.
Author:Leah Bergman I think the receipe was found on freutcake.com