Pimento & Prosciutto Eggs (Very Classy & Easy Appy)
"Unless I somehow find a way to get my hands on more of the outstanding Australian Womens Weekly cookbook series, this will be my final recipe & it's a spec way to end my journey thru the series. I have not made this one, but it's from the *Finger Food* cookbook & is yet another easy-fix + pretty to serve. I wish you could see the pic! Your best option is to make them & see for yourself. *Enjoy* ! (The recipe starts w/eggs already hard-boiled, so that cook time is not included)."
photo by Lavender Lynn
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
12 Stuffed Egg Halves
- Serves:
- 12
ingredients
- 6 eggs (hard-boiled & halved)
- 1 tablespoon mayonnaise
- 1 tablespoon heavy cream
- 1 tablespoon pimentos (canned, well-drained & finely chopped)
- 1 tablespoon fresh basil (chopped)
- 1 ounce prosciutto (very finely chopped)
- 1 tablespoon fresh basil (chopped for garnish)
- 1 tablespoon pimentos (canned, well-drained & finely chopped for garnish)
directions
- Remove yolks from egg halves & mash in a bowl w/the mayo & cream.
- Stir in 1st measures of pimento & basil + the prosciutto.
- Spoon mixture into egg halves & top w/2nd measures of chopped pimento & basil.
- NOTE: Can be made up to 3 hrs ahead of need & stored in refrigerator (covered).
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Reviews
-
Yum! Easy and delicious! This went so well with recipe #189385 for our 16th wedding anniversary dinner :) Thanks for sharing! -
Good combination of flavors. I love deviled eggs and the opportunity to try some with prosciutto I couldn't pass up. Made for Culinary Quest. -
Made for the Football Pool payoff and I was happy to find your recipe. It is excellent and easy to put together. Adding the proscuitto made the eggs seem a little more elegant than an ordinary deviled egg. -
Excellent recipe! The only thing I changed was to use low-fat mayo instead of full fat, and we didn't notice the difference. Thanks a million!
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
