, Gloucester, MA

March 20, 2013

Surprising Stuffed Eggs

Crisped prosciutto adds salty crunch to appetizer

By Times Staff
Gloucester Daily Times

---- —

“Us Yankees love our (stuffed) eggs,” says Jim Bailey, The Yankee Chef.

With his roots firmly planted in traditional Yankee cuisine, Bailey knows that the best way to everyone’s heart is through their stomach. This week, the Yankee Chef finds his way into our hearts with his recipe for Stuffed Eggs.

In a twist on the traditional deviled egg, typically prepared with paprika, Bailey substitutes the salty Italian specialty, prosciutto for the spice. Says Bailey, “It’s almost like having bacon and eggs.”

And the flavor doesn’t stop at the prosciutto. This recipe also features the spicy kick of mustard and the sharp bite of cheddar cheese, both of which are balanced nicely with the creamy tang of sour cream.

Serve these mouthfuls of cheesy delights warm and make sure to make an extra batch. Once you serve them, they’ll be gone in a flash.

Stuffed Eggs

Servings: 12

Level of Difficulty: Easy

Time of Preparation: 15 Minutes

Cook Time: 3 to 5 minutes


12 whole eggs, hard-boiled

3 teaspoon mustard

4 tablespoons sour cream

1 tablespoon chives, chopped

2 tablespoons butter

1/4 cup cheddar cheese, grated

1/4 cup breadcrumbs


1. Hard-boil eggs for 6 minutes.

2. Separate yolks from whites.

3. Place whites on baking sheet and yolks in a bowl.

4. Add mustard, sour cream, chives and cheese to the yolk bowl.

5. Blend ingredients in bowl until smooth or creamy.

6. Add the butter and blend again.

7. Fill a piping bag (or plastic bag with a cut corner) with the yolk mixture.

8. Fill each egg white half with the yolk mixture in the piping bag.

9. Sprinkle the filling with bread crumbs.

10. Broil the tray of eggs for 3 to 5 minutes, until the tops of the eggs are just turning golden brown.

11. Top each egg with a piece of crisped prosciutto.


Recipe courtesy of Jim Bailey, The Yankee Chef, 2013.