Can you all believe that Easter is almost here already? It still seems like we should have another month or so. But hey, I’m not complaining! Bring on the warm weather! I have Easter on the brain, and wanted to share a full Easter menu for you all. That is coming on Tuesday, but for now, here is the appetizer for that menu! Almost every Easter table will have deviled eggs, but these are a way to dress them up and Southernize (new word) a bit. We sampled these pimento cheese deviled eggs with crispy prosciutto last week and they were a hit! That was pre-Whole 30. Does your family have deviled eggs for Easter?
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pieces
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Ingredients
- 12 eggs
- 1 cup pimento cheese
- 2 Tbsp mayonnaise
- black pepper
- dash cayenne pepper
- pinch salt
- 1 Tbsp chives chopped small
- 1 slice prosciutto
- 2 oz jar chopped pimentos drained, optional!
- dash paprika optional
Ingredients
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Instructions
- Place eggs in a medium size pot and cover with cool water. Cover the pot and bring to a boil. As soon as the water starts to boil, remove from heat. Set the timer for 14 minutes. When the timer goes off, dump the hot water out of the pot, and cover the eggs with a large cup of ice and cold water. Allow eggs to cool.
- While the eggs are cooking, crisp a slice of prosciutto in a pan. I cooked it slowly for about 12 minutes, but it may not take that long. Once it is crispy, remove from the pan.
- After the eggs have cooled, peel them carefully. Slice them in half lengthwise. Carefully remove the yolks and place them in a bowl.
- Mash the yolks with a fork. Add the pimento cheese, mayonnaise, and peppers. (If you want to add extra pimentos, do so now). Stir well with a fork, until well incorporated. Taste and add a pinch of salt if desired.
- Evenly scoop the mixture into each egg half. Break the prosciutto into small pieces (about 3/4 inch across) and place on top of the eggs. Garnish with chopped chives and a dash of paprika if desired.
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Oh my goodness saving! My mouth is watering!
Thanks, girl! 🙂