These cheesy, prosciutto-topped deviled eggs are the ultimate appetizer

These cheesy, prosciutto-topped deviled eggs are the ultimate appetizer

Prep Time

20 minutes

Cook Time

30 minutes


12 people
Deviled eggs – or stuffed eggs – are polarizing. For some people, they evoke feelings of nostalgia; others just can’t understand why anybody would want to eat mayo-heavy eggs that stink of sulfur.
But these aren’t your mother’s deviled eggs.
This recipe – courtesy of the Yankee Chef – is filled with plenty of parmesan and cheddar and has a crispy slice of prosciutto for the cherry on top, but the key to making these deviled eggs perfect is only cooking them for 6 minutes and shocking them in cold water immediately after they’re cooked.
Best of all, you won’t even notice that sulfuric smell.
*Recipe courtesy of The Food Channel.


  • 1 dozen large eggs
  • 3 tablespoons salt
  • 2 tablespoons butter
  • 4 slices prosciutto, sliced thin
  • 3 tablespoons cheddar cheese, grated
  • 4 teaspoons yellow mustard
  • 3 tablespoons sour cream
  • 1 tablespoon chopped chives, fresh or dried
  • 1/3 cup dried bread crumbs
  • 1-2 tablespoons parmesan cheese
  • 1 teaspoon butter or margarine, melted


  • 1 Place 1 quart water in large saucepan and add in 3 tablespoons salt; whisk well.
  • 2 Bring to a boil over high heat and gently add the eggs. Reduce heat to medium and boil eggs 6 minutes.
  • 3 Take pot to sink and let cold water run into the pan of eggs until eggs and water are cold. Meanwhile, in a large skillet over medium­-high heat, add 2 tablespoons butter until melted and sizzling.
  • 4 Add the prosciutto slices and cook until crisp on each side. Remove to paper towel lined plate to drain and cool.
  • 5 Remove eggs and peel. With a sharp knife, cut each egg lengthwise in half. Take a thin sliver of egg white off opposite side of cut so that each egg half sits sturdily upright on a serving plate.
  • 6 With a teaspoon, remove cooked yolks into a bowl. In a mixing bowl, combine the yolks, cheese, mustard, sour cream and chives.
  • 7 Mix well and season to taste with salt and pepper. You can spoon the filling into each egg, using a piping bag or add to a large resealable plastic baggie and snip off a corner to act as a piping bag.
  • 8 After placing all eggs cut side up, pipe the filling into each evenly. Preheat broiler and position rack to lowest level.
  • 9 While the broiler is preheating, mix bread crumbs with parmesan cheese and melted butter. Evenly sprinkle over the tops of each egg.
  • 10 Broil at least 3 inches from heat source until lightly browned on top. Remove and insert a piece of prosciutto into each broiled, stuffed egg to serve.


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