Ingredients
-
6
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
Directions
Pimento & Prosciutto Eggs (Very Classy & Easy Appy), Unless I somehow find a way to get my hands on more of the outstanding Australian Womens Weekly cookbook series, this will be my final recipe & it’s a spec way to end my journey thru the series I have not made this one, but it’s from the *Finger Food* cookbook & is yet another easy-fix + pretty to serve I wish you could see the pic! Your best option is to make them & see for yourself *Enjoy* ! (The recipe starts w/eggs already hard-boiled, so that cook time is not included) , Yum! Easy and delicious! This went so well with recipe #189385 for our 16th wedding anniversary dinner 🙂 Thanks for sharing!, Good combination of flavors I love deviled eggs and the opportunity to try some with prosciutto I couldn’t pass up Made for Culinary Quest
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Steps
|
1
Done
|
Remove Yolks from Egg Halves & Mash in a Bowl W/the Mayo & Cream. |
|
2
Done
|
Stir in 1st Measures of Pimento & Basil + the Prosciutto. |
|
3
Done
|
Spoon Mixture Into Egg Halves & Top W/2nd Measures of Chopped Pimento & Basil. |
|
4
Done
|
Note: Can Be Made Up to 3 Hrs Ahead of Need & Stored in Refrigerator (covered). |
