Parmesan Prosciutto Deviled Eggs Recipes

PARMESAN PROSCIUTTO DEVILED EGGS

Steps:

• 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.
• 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.
• Whisk the prosciutto into the Parmesan cheese and mayonnaise. Cover and refrigerate until ready to use.
• When the eggs are cooled, carefully peel them and slice in half lengthwise. Scoop out the yolks and mash them into the mayonnaise.
• 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.

PARMESAN DIJON DEVILED EGGS WITH CRUNCHY POTATO CHIPS

Steps:

• Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, Parmesan, mustard, garlic, salt and pepper. Process until well blended and smooth. Mix in the parsley, and then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with crushed potato chips. Cover loosely and chill until ready to serve.