Italian Deviled Eggs

Italian Deviled Eggs

Easter is here and this was a perfect recipe for today. We did light appetizers all day while waiting for the main event roasting in the oven. There’s nothing better than sitting around with the people you love on a beautiful holiday such as this with good food.

I gave the regular old deviled egg recipe a face lift. I substituted out the mustard and mayonnaise for star ingredients and added crispy prosciutto on top for a little something extra.

And they turned out gorgeous. Almost too good looking to eat….almost.

Ya know I hate to say it but Deviled Eggs are so hot right now. You can find them on every small plate, tapas or appetizer list in the city right now. And I’ve seen them done a hundred different ways.

I don’t know why it’s so trendy right now for restaurants, but I’m oddly okay with it.

Italian Deviled Eggs

With my Easter day appetizers I made an elegant spread including Smoked Salmon Dip, Shrimp Cocktail, and Jalapeno Cornbread Muffins…okay maybe not all that elegant but it certainly looked like a beautiful Easter spread to me.

Italian Deviled Eggs

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 12 Halves

Italian Deviled Eggs


  • 6 whole Eggs
  • 1/4 cup Mascarpone
  • 1/2 Lemon, juiced
  • 1 tablespoon Dijon Mustard
  • Kosher Salt, for seasoning
  • Smoked Paprika, for garnish
  • 1 tablespoon Italian Parsley, minced for garnish
  • 2 whole Prosciutto Slices, crisped up and crumbled


  1. Preheat oven to 350 degrees F. Place slices of prosciutto flat on a baking sheet. Bake about 10 minutes, or until crisp. Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
  2. Meanwhile, place eggs in a single layer in a saucepan and cover with water so that there’s 1 1/2 inches of water above the eggs. Bring water to a boil, then cover and turn the heat to low, simmer for 1 minute. Remove from heat and let the eggs sit still covered for 14 minutes. Then rinse under cold water continuously for 1 minute.
  3. Carefully peel egg shells under cool running water and gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
  4. Mash the yolks into a fine crumble using a fork. Add mascarpone, lemon juice, dijon mustard, a pinch of kosher salt and mix well. Using a piping bag or spoon evenly dispense the yolk mixture into the egg white. Sprinkle lightly with paprika, crumbled prosciutto and minced Italian parsley.

Italian Deviled Eggs

Beautiful light fare for this Spring day. Enjoy!

1 thought on “Italian Deviled Eggs”

  • For persons born between December 24, 1952 and November 14, 1986, a person is a U.S. citizen if all of the following are true (except if born oudtef-wo-lock)[7]: 1. The person's parents were married at the time of birth 2. One of the person's parents was a U.S. citizen when the person was born 3. The citizen parent lived at least ten years in the United States before the child's birth; 4. A minimum of 5 of these 10 years in the United States were after the citizen parent's 14th birthday.Eikös tämä jo tekisi Obamasta syntyperäisen kansalaisen, vaikko olisi syntynyt Keniassakin?

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