Italian Deviled Eggs

Italian deviled eggs
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  • Ingredients
    6 large hard-boiled EGGS
    1/3 cup mayonnaise
    1/3 cup freshly shredded Parmesan cheese
    2 Tbsp. caramelized onions
    2 Tbsp. cooked and crumbled prosciutto
    1/2 tsp. dried basil
    fresh basil leaves, shredded, optional

    Yields: 6 servings (2 filled egg whites per serving)

  • Nutritional Information

    Per serving: 1/6th of Recipe

    Calories: 184

    Total fat: 16 g
    Saturated fat: 4 g
    Polyunsaturated fat: 6 g
    Monounsaturated fat: 5 g

    Cholesterol: 196 mg
    Sodium: 247 mg
    Carbohydrates: 1 g
    Fiber: 0 g
    Sugar: 1 g
    Protein: 8 g
    Vitamin A: 87 mcg
    Vitamin D: 1 mcg
    Folate: 23 mcg
    Choline: 153 mg
    Calcium: 83 mg
    Iron: 1 mg
    Potassium: 80 mg

    This recipe is a good source of protein and an excellent source of choline.


  1. SLICE eggs lengthwise in half. REMOVE yolks; PLACE in a small mixing bowl.

  2. MASH yolks with a fork. STIR in mayonnaise, cheese, onions, prosciutto and dried basil.

  3. SPOON filling into egg whites. GARNISH each with fresh basil, if desired.

Insider Info

  • Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking.
  • Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  • Hard-boiled egg storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. To prevent odor absorption, refrigerate hard-boiled eggs in a sealed container. Do not refrigerate hard-boiled eggs in their original carton. Once peeled, hard-boiled eggs should be eaten within two days.