Crispy Prosciutto & Parm Deviled Eggs
These Crispy Prosciutto and Parm deviled eggs are the perfect holiday appetizer! Here’s how they come together:
Ingredients:
Dozen large eggs, hard boiled & peeled
3oz or approx. 6 slices of prosciutto
4oz of whipped garlic & herb cream cheese
1/4 cup mayo
1 Tbsp Dijon mustard
1 Tbsp red wine vinegar
2 Tbsps grated parm, plus extra for topping
1/4 - 1/2 tsp garlic salt (see directions below)
1/2 tsp ground pepper
Optional honey (see directions below)
Optional fresh minced parsley
- In a non-stick skillet over medium heat, crisp up the prosciutto in a single layer, only cooking half at a time if needed. Flip the prosciutto every minute or so until you see a nice crust across the surface on both sides. The prosciutto does not need to be fully crispy when removed from the pan as it will continue to crisp as it cools. Remove prosciutto from the pan and place on a paper towel lined plate and set aside.
- Cut peeled eggs in half lengthwise, cleaning them off to remove any seeds. Remove the yolk, placing it in a medium-large mixing bowl. Set egg whites on your serving dish or platter.
- In the bowl with the yolks, add the cream cheese, mayo, mustard, red wine vinegar, 2 Tbsps grated parm, 1/4 tsp garlic salt, & 1/2 tsp ground pepper. Mix, breaking down the yolks, until everything is combined into a smooth consistency. Once combined, taste the filling and adjust with salt (I use 1/2 tsp total). If you like your deviled eggs a little sweet, add honey to your liking and mix throughout the filling.
- Put filling in a quart of gallon sized baggie, seal it removing any excess air, cut a small corner off, and pipe the filling evenly into the eggs. Then top with optional fresh parsley or herb of choice.
- Crumble the prosciutto into small, fine pieces with your hands. Sprinkle on top of the eggs evenly. Enjoy!
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Deviled eggs are a classic appetizer that have been enjoyed for generations, but adding crispy prosciutto and Parmesan cheese takes them to a new level of deliciousness perfect for holiday gatherings or any special occasion. The crispy prosciutto adds a savory crunch, while the grated Parmesan enriches the creamy, flavorful filling. To make this recipe stand out, it's essential to follow a few key tips. First, using freshly hard-boiled large eggs ensures a clean cut and smooth whites to hold the filling. Removing the yolks carefully and mixing them with whipped garlic and herb cream cheese creates a creamy base that is rich yet light. Incorporating Dijon mustard and red wine vinegar adds depth and subtle acidity to balance the richness of the mayo and cream cheese. The optional honey provides a hint of sweetness, which can be adjusted to taste, making the filling perfectly harmonious. Seasoning with garlic salt and ground pepper elevates the flavor complexity. Cooking the prosciutto in a single layer over medium heat until it develops a nice crust on both sides allows it to crisp perfectly without burning, and letting it cool on paper towels ensures it remains crisp when sprinkled on top. For serving, piping the yolk filling neatly into the egg whites not only looks elegant but also allows for uniform distribution of flavors in every bite. Garnishing with extra Parmesan and fresh minced parsley adds color and freshness. This recipe is versatile and can be customized with additional herbs like chives or tarragon. You can also experiment with different types of cheese or adding a dash of smoked paprika to the filling for a smoky kick. Whether you’re preparing for a holiday party, potluck, or casual get-together, these Crispy Prosciutto & Parmesan Deviled Eggs are sure to be a crowd-pleaser. Their combination of creamy, savory, and crisp textures delights the taste buds and brings a gourmet touch to traditional deviled eggs.
