Prosciutto-Parmesan Deviled Eggs

Carefully place the eggs in a medium sized saucepan and cover with cold water. Cover the pan and bring to a boil over medium-high heat. Allow to boil for 3-4 minutes. Keep the lid on and remove the pan from the heat. Allow eggs to rest in the hot water and steam for 20 minutes. Then drain off the hot water and rinse eggs in cold water until lukewarm.

Meanwhile, slice the prosciutto into pieces that are 1/4″ wide and about 1/2″ long. Cook the prosciutto in a skillet over medium heat until browned and crispy.

Put the parmesan cheese and mayonnaise in a little bowl. Whisk the prosciutto into the Parmesan cheese and mayonnaise. Cover and refrigerate until ready to use.

When the eggs are cooled, carefully peel them and slice in half lengthwise. Scoop out the yolks and mash them into the mayonnaise mixture.

Transfer the yolk mixture into a pastry bag fitted with a large tip. Or you can use a plastic bag with one corner cut off. Pipe the filling into the hole in the egg whites. Cover and refrigerate until ready to serve.