Diavola Eggs with Prosciutto (Deviled Eggs)

One of my favorite appetizers, at any party, is deviled eggs. Of course I could not avoid giving it an Italian flair. I added some prosciutto for saltiness and punch, fresh parsley, and topped it with a piece of roasted red pepper for sweetness.

Servings: 32 deviled eggs

Ingredients

8 Extra-Large Eggs

1/2 C Sour Cream

2 Oz Mascarpone *

2 TBS Mayonnaise

1 TBS Lemon Juice

2 TBS Fresh Parsley (minced + extra for garnish)

1 oz. Prosciutto (sliced very thin then minced fine) *

¼ tsp Freshly Ground Black Pepper

Roasted Red Peppers (optional)

Piping Bag with Large Star Tip

Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn the heat down to low, and let the eggs cook for 10 minutes. Drain the eggs and fill the pot with ice water. Set aside until the eggs are cool.

Peel the eggs and then slice them in half lengthwise. Remove the yolks and place them in the bowl of an electric mixer. Arrange the whites on a platter in a single layer with the cut sides up.

To the egg yolks, add the sour cream, mascarpone, mayonnaise, lemon juice, parsley, prosciutto, salt, and pepper. Beat on medium speed until fluffy. Fill the cooked egg whites with the egg yolk mixture using either a teaspoon or a piping bag fitted with a large star tube. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.

When ready to serve, garnish with a small piece of roasted red pepper and some extra chopped parsley.

* Pronto Substitutes

Mascarpone – you can substitute cream cheese.

Prosciutto – You can substitute Virginia ham but make sure they slice it very thin.

To print a copy of this recipe go to Diavola Eggs with Proscuitto (Deviled Eggs).