Prosciutto Parmesan Deviled Eggs

Deviled Eggs 1

Time for a sugar break!  By now, you have plenty of cookie and candy recipes stockpiled, but you may have forgotten about appetizers for your holiday dinners and parties.  Consider these deviled eggs; not only are they easy to make, but they are also full of salty prosciutto and rich Parmesan flavors.

And if you accidentally bought an extra 2 dozen eggs for your holiday baking and are at a loss for what to do with them, they are an awfully convenient way to use up a bunch of eggs.  Not that I know anything about that.

Deviled Eggs 2

Prosciutto Parmesan Deviled Eggs

Prep Time: 40 minutes

Cook Time: 30 minutes

Yield: 12 servings

Prosciutto Parmesan Deviled Eggs

A little richer and a lot more flavorful than regular deviled eggs, these make the perfect holiday appetizer or party hors d’oeuvres. If you don’t have any prosciutto, a few slices of bacon will work in its place.


  • 6 eggs
  • 1/2 ounce prosciutto
  • 1/4 cup freshly-grated Parmesan cheese
  • 1/4 cup mayonnaise


  1. Carefully place the eggs in a medium saucepan and cover with cold water. Cover the pan and bring to a boil over medium-high heat. Allow to boil for 3-4 minutes. Keeping the pan covered, remove the egg from the heat and allow to rest in the hot water and steam for 20 minutes. Drain and rinse in cold water until lukewarm.
  2. Meanwhile, slice the prosciutto into pieces that are 1/4″ wide and about 1/2″ long. Cook in a skillet over medium until browned and crispy.
  3. Whisk the prosciutto into the Parmesan cheese and mayonnaise. Cover and refrigerate until ready to use.
  4. When the eggs are cooled, carefully peel them and slice in half lengthwise. Scoop out the yolks and mash them into the mayonnaise.
  5. Transfer the yolks to a pastry bag fitted with a large tip or a plastic bag with one corner cut out, and pipe the filling into the egg whites. Cover and refrigerate until ready to serve.

Make Ahead and Storage

The eggs can be hard-boiled a day in advance. Just refrigerate and peel when you are ready to make the filling.