- 12 eggs
- 3/4 cup chopped fresh dill
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 thin slices prosciutto, or as needed
- ground black pepper to taste
- 24 slices cucumber
- 1 pinch paprika, or as desired
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in dill, mayonnaise, and Dijon mustard.
- Place egg whites cut-side-up on a serving platter. Cut each prosciutto slice into 6 pieces; lay one piece into each egg white half. Fill egg whites with yolk mixture; sprinkle with black pepper, top with a cucumber slice, and sprinkle with paprika. Refrigerate, covered, for 30 minutes before serving.
04/07/2018
recipepes.com
Deviled Eggs with Dill and Prosciutto, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
