Deviled Eggs with Dill and Prosciutto

4.8
(5)

These deviled eggs are a wonderful appetizer, with lots of fresh dill, plenty of spicy Dijon mustard, plus a surprise layer of prosciutto.

Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
45 mins
Total Time:
1 hr 20 mins
Servings:
24
Yield:
24 deviled eggs

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

  1. 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.

  2. Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in dill, mayonnaise, and Dijon mustard.

  3. 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.

Nutrition Facts (per serving)

77 Calories
6g Fat
2g Carbs
4g Protein
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.