Caramelized Onion–Prosciutto Deviled Eggs

Name: Caramelized Onion–Prosciutto Deviled Eggs
Yield: 12
Ingredients: 12 large eggs; 2 tsp. white vinegar; 1 slice prosciutto; 1/4 c. olive oil; 1 large vidalia onion; 1 tbsp. sugar; 1 c. mayonnaise; 1/2 c. chopped kalamata olives

By Cheryl SlocumPublished: May 14, 2011

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deviled eggs with pimento prosciutto and crabmeat

Miki Duisterhof

Yields:

Sweet, slow-caramelized onion and crispy, salty prosciutto add rich flavor and unexpected texture to these deviled eggs (pictured, right). And try our recipe for Classic Deviled Eggs with Malt Vinegar.

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Ingredients

12 large eggs
2 tsp. white vinegar
1 slice prosciutto
1/4 cup olive oil
1 large vidalia onion
1 Tbsp. sugar
1 cup mayonnaise
1/2 cup chopped kalamata olives

Directions

1. Step 1In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil. Reduce heat to medium-high to maintain a medium boil and cook eggs for 8 minutes. Drain and run eggs under cool water. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool at room temperature.
2. Step 2Peel eggs and halve lengthwise. Remove yolks and transfer to a medium bowl. Set aside whites on a serving plate. With a fork, break up yolks until fluffy.
3. Step 3In a skillet over medium heat, cook prosciutto until crisp, about 1 1/2 minutes. Slice; set aside.
4. Step 4In same skillet, add olive oil and Vidalia onion; cook until softened, about 15 minutes.
5. Step 5Reduce heat to medium-low, add sugar; cook until onion is golden, about 15 minutes. Chop onion; set aside.
6. Step 6To yolks, add mayonnaise, kalamata olives, and caramelized onions; mix. Fill egg whites. Garnish with prosciutto. Cover and refrigerate for at least 30 minutes, or until ready to serve.