Prosciutto Deviled Eggs
Delightfully Delicious!

by Karen Ekstrom

A Zippy, Delicious Twist To A Familiar Comfort Food! Enjoy!

Prosciutto Deviled Eggs


6 large eggs, hard-boiled and peeled

2 T. mayonnaise

2 T. cream cheese, softened

1 tsp. mustard (Grey Poupon)

1 tsp. lemon juice

3 T. prosciutto, (Or ham), finely chopped and cooked

2 ¼ tsp. fresh dillweed, chopped (Or ¾ tsp. dried dillweed)

½ tsp. caraway seeds

1/8 tsp. salt


Boil eggs. (To get easy to peel hard-boiled eggs, don’t put eggs into water until it is boiling.  Boil for 8 minutes, or until hard-boiled.  Remove from heat, drain and immediately ice down.  The rapid changes in temperature separates the shell and membrane from the egg making it easy to peel.)

Peel eggs and slice in half, lengthwise.  Remove yolks.

Mash yolks.  Combine all ingredients together and mix well.

Spoon into egg whites. Optional: garnish with prosciutto or dillweed.

Serves 12

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