Italian Deviled Eggs
Serves: 24
Italian-style deviled eggs packed with prosciutto and Parmesan cheese and topped with pesto.
  • 12 hard-cooked eggs
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon ground black pepper
  • ¼ cup finely chopped prosciutto- crisp cooked and chopped
  • ½ cup grated Parmesan cheese
  • basil pesto
  • snipped fresh chives – optional for garnish
  1. Halve hard-cooked eggs lengthwise removing the yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Stir in mayonnaise, mustard, and pepper. Fold in ¼ cup prosciutto and the Parmesan cheese.
  2. Using a large zip-lock bag filled with egg mixture or a small spoon, stuff egg white halves with the yolk mixture. If desired, cover and chill for up to 24 hours. Garnish with additional prosciutto, a dab of pesto, and or chives.
Recipe by Freutcake at