Recipes Deviled Eggs with Dill and Prosciutto 4.8 (5) 3 Reviews 2 Photos These deviled eggs are a wonderful appetizer, with lots of fresh dill, plenty of spicy Dijon mustard, plus a surprise layer of prosciutto. Submitted by Robnorth914 Published on November 19, 2015 Save Rate Print Share Trending Videos Close this video player Prep Time: 20 mins Cook Time: 15 mins Additional Time: 45 mins Total Time: 1 hr 20 mins Servings: 24 Yield: 24 deviled eggs Jump to Nutrition Facts Ingredients 12 eggs ¾ cup chopped fresh dill ½ cup mayonnaise ¼ cup Dijon mustard 2 thin slices prosciutto, or as needed ground black pepper to taste 24 slices cucumber 1 pinch paprika, or as desired Directions Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in dill, mayonnaise, and Dijon mustard. Place egg whites cut-side-up on a serving platter. Cut each prosciutto slice into 6 pieces; lay one piece into each egg white half. Fill egg whites with yolk mixture; sprinkle with black pepper, top with a cucumber slice, and sprinkle with paprika. Refrigerate, covered, for 30 minutes before serving. I Made It Print Nutrition Facts (per serving) 77 Calories 6g Fat 2g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 77 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 7% Cholesterol 95mg 32% Sodium 136mg 6% Total Carbohydrate 2g 1% Dietary Fiber 0g 0% Total Sugars 1g Protein 4g 7% Vitamin C 1mg 2% Calcium 19mg 1% Iron 1mg 3% Potassium 72mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved