Crispy Prosciutto & Parm Deviled Eggs
Deviled eggs are already the cookout appetizer move. These just take it further. 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. 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 or 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 have long been a staple at family gatherings, picnics, and cookouts, but adding crispy prosciutto and Parmesan cheese takes this classic appetizer to a whole new level. From personal experience, the key to elevating deviled eggs starts with perfectly cooking the prosciutto. Using a non-stick skillet and cooking in batches ensures that each slice crisps evenly without burning. This not only adds a savory crunch but also a salty depth of flavor that pairs beautifully with the creamy filling. Speaking of the filling, blending whipped garlic and herb cream cheese with Dijon mustard, red wine vinegar, and mayonnaise creates a luxuriously smooth texture that complements the egg yolks perfectly. A hint of honey balances the savory elements, making the deviled eggs appealing even for those who prefer subtle sweetness. Adjusting garlic salt and freshly ground pepper to taste allows customization to suit individual preferences. When assembling, piping the yolk mixture into halved egg whites helps achieve a neat presentation, perfect for social occasions or photo-worthy food spreads. Finally, topping each egg with finely crumbled crispy prosciutto and a sprinkle of grated Parmesan not only adds flavor but also enhances visual appeal, making these deviled eggs a crowd favorite. For an extra touch, garnish with freshly minced parsley or herbs of choice to add color and a fresh note that balances the richness. These deviled eggs keep well refrigerated, making them an excellent make-ahead option for busy hosts preparing for cookout season or holiday events. Embracing these tips and the detailed recipe transforms plain deviled eggs into an irresistible appetizer that guests will be asking to take home.