SLICE eggs lengthwise in half. REMOVE yolks; PLACE in a small mixing bowl.
MASH yolks with a fork. STIR in mayonnaise, cheese, onions, prosciutto and dried basil.
SPOON filling into egg whites. GARNISH each with fresh basil, if desired.
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.
This recipe is a good source of protein and an excellent source of choline.