Saltimbocca Deviled Eggs
Saltimbocca Deviled Eggs offer a gourmet twist on the classic appetizer, blending creamy egg yolks with savory prosciutto and crispy sage leaves. Inspired by the traditional Italian dish, this recipe infuses the filling with Dijon mustard and garlic powder for added depth, while the prosciutto and sage provide a delightful contrast in texture and flavor. Perfect for picnics, potlucks, or elegant gatherings, these deviled eggs are sure to impress guests with their sophisticated flair.
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.
- Serve and Enjoy!
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 |
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