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

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Prep time: 20 minutes | Cook time: 30 minutes | Serves: 12


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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