Saltimbocca Deviled Eggs
Our family has often a picnic or potluck and I am the one who brings deviled eggs. To make it interesting I flavored the eggs in different ways over the years. After I served these Saltimbocca eggs once, my family started requesting them every time. Eggland’s Best eggs have superior flavor. For cooking and baking only the best ingredients will do for me. Eggland’s Best eggs also have good strong shells and are perfect for my young grandchildren to handle.
Make This Recipe
Ingredients
6 Eggland's Best Hard-Cooked Peeled Eggs or 6 Eggland’s Best eggs, large, hard-cooked
¼ cup mayonnaise
1 teaspoon Dijon-style mustard
¼ teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon fresh ground black pepper
2 slices prosciutto
1 tablespoon butter
12 fresh sage leaves
Preparation
- Place Eggland’s Best eggs into a pan; add water to cover eggs.
- Bring to a boil, cover, and reduce heat to just below simmering.
- Cook for 12 minutes.
- Remove Eggland’s Best eggs into a bowl with cold water. When cold enough to handle, peel eggs.
- Cut in half lengthwise. Remove egg yolk and mash with a fork.
- Stir in mayonnaise, mustard, garlic powder, salt and pepper.
- Chop prosciutto into small pieces. Set 1 tablespoon chopped prosciutto to the side and stir the rest into egg yolks.
- Fill into Eggland’s Best egg whites. Sprinkle with prosciutto.
- Heat butter in a frying pan and fry sage leaves until crisp, about 2 minutes.
- Place one leaf on each deviled egg.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 12 |
|---|---|
| Calories | 60 |
| Fat | 4.7g |
| Saturated Fat | 1.4g |
| Cholesterol | 91mg |
| Sodium | 139mg |
| Carbohydrates | 1.3g |
| Dietary Fiber | 0.1g |
| Protein | 3.1g |