Deviled Eggs With Dill And Prosciutto Recipes

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DEVILED EGGS WITH DILL



Deviled Eggs with Dill image

Deviled eggs make a great side dish for Easter, but they also are a fantastic snack. These have a hint of Worcestershire and a slight tang of mustard. Try using Dijon for an extra layer of flavor. -Mary Prior, Rush City, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 8

6 hard-boiled large eggs
2 tablespoons reduced-fat mayonnaise
1-1/2 teaspoons cider vinegar
3/4 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
Dash pepper
12 fresh dill sprigs

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use). , In a large bowl, mash reserved yolks. Stir in the mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper. Stuff or pipe into egg whites. Garnish with dill. Refrigerate until serving.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 144mg cholesterol, Sodium 207mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

DEVILED EGGS WITH A DILL TWIST



Deviled Eggs with a Dill Twist image

Make these dill deviled eggs as usual, but instead of adding mayo add a little bit of dill pickle juice, red onions, fresh dill, then your mayonnaise, using about 1/2 of what you normally would. Finish it off with a teaspoon of mustard and a dash of paprika. Just a nice mix to the classic.

Provided by Sindy

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 35m

Yield 6

Number Of Ingredients 8

6 eggs
¼ cup mayonnaise
½ small red onion, chopped
2 tablespoons dill pickle juice
2 teaspoons dill pickle relish
1 teaspoon chopped fresh dill
1 teaspoon prepared yellow mustard
1 teaspoon paprika

Steps:

  • Place eggs in a saucepan and cover with water. Bring to a boil; cook for 8 minutes. Remove from heat and let eggs stand until water is lukewarm, about 15 minutes. Cool eggs under cold running water and peel. Cut eggs in half lengthwise. Place yokes in a bowl.
  • Mix mayonnaise, red onion, dill pickle juice, relish, fresh dill, and mustard together with the egg yolks. Spoon mixture evenly into egg whites. Sprinkle paprika on top.

Nutrition Facts : Calories 141.9 calories, Carbohydrate 1.6 g, Cholesterol 189.5 mg, Fat 12.3 g, Fiber 0.3 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 239.5 mg, Sugar 0.8 g

DEVILED EGGS WITH DILL AND PROSCIUTTO



Deviled Eggs with Dill and Prosciutto image

These deviled eggs are a wonderful appetizer, with lots of fresh dill, plenty of spicy Dijon mustard, plus a surprise layer of prosciutto.

Provided by Robnorth914

Categories     Deviled Eggs

Time 1h20m

Yield 24

Number Of Ingredients 8

12 eggs
¾ cup chopped fresh dill
½ cup mayonnaise
¼ cup Dijon mustard
2 thin slices prosciutto, or as needed
ground black pepper to taste
24 slices cucumber
1 pinch paprika, or as desired

Steps:

  • 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.

Nutrition Facts : Calories 77.1 calories, Carbohydrate 1.7 g, Cholesterol 95.3 mg, Fat 6.4 g, Fiber 0.1 g, Protein 3.5 g, SaturatedFat 1.4 g, Sodium 136 mg, Sugar 0.6 g

DEVILED EGGS WITH DILL AND PROSCIUTTO



Deviled Eggs with Dill and Prosciutto image

These deviled eggs are a wonderful appetizer, with lots of fresh dill, plenty of spicy Dijon mustard, plus a surprise layer of prosciutto.

Provided by Robnorth914

Categories     Deviled Eggs

Time 1h20m

Yield 24

Number Of Ingredients 8

12 eggs
¾ cup chopped fresh dill
½ cup mayonnaise
¼ cup Dijon mustard
2 thin slices prosciutto, or as needed
ground black pepper to taste
24 slices cucumber
1 pinch paprika, or as desired

Steps:

  • 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.

Nutrition Facts : Calories 77.1 calories, Carbohydrate 1.7 g, Cholesterol 95.3 mg, Fat 6.4 g, Fiber 0.1 g, Protein 3.5 g, SaturatedFat 1.4 g, Sodium 136 mg, Sugar 0.6 g

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