Italian-Style Deviled Eggs

This is a delicious and fancy variation of the classic Easter appetizer. The prosciutto adds a wonderful saltiness and goes beautifully with the eggs.

• Preparation Time: 40 mins
• Cooking Time: 12 mins
• Total Time: 52 mins
• Calories: 131 Calories

Ingredients

• 12 eggs
• ½ cup sour cream
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ¼ cup grated Parmesan cheese
• ¼ cup chopped fresh chives
• 2 tablespoons mayonnaise
• ¼ cup chopped red bell pepper
• 1 tablespoon Dijon mustard
• ¼ cup chopped prosciutto
• 5 green olives, finely chopped
• 5 dashes hot pepper sauce, such as Frank's RedHot

Recipe Instructions

Step 1

Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.

Step 2

Slice the eggs in half lengthwise and place the yolks into a bowl and mash with a fork. Set aside some of the Parmesan cheese and chives to use as a garnish. Mix the remaining into the yolks along with the prosciutto, green olives, red bell pepper, Dijon mustard, sour cream, mayonnaise, hot sauce, garlic powder and pepper. Spoon the yolk mixture back into the egg white halves. Garnish with reserved Parmesan cheese and chives.