Caramelized Onion and Prosciutto Deviled Eggs

Back in December I made these Caramelized Onion and Prosciutto Deviled Eggs to take to our Nashville Food Blogger holiday shindig, along with Pimento Cheese Deviled Eggs.

I shared the recipe for the pimento cheese version immediately because they were my favorite of the two, but then started hearing from other bloggers that they actually liked these the best! To each his own, right?

I’m quite sure that if I had tried these solely on their own without comparing side by side to the other egg, I would’ve been totally excited about them and gobbled up more than a few. So, basically what I’m saying is… it was dumb of me not to share both recipes in the first place!

Caramelized Onion and Prosciutto Deviled Eggs

Makes 24 servings. From Country Living


12 large eggs

2 tsp white vinegar

1-2 slices prosciutto

1/4 cup olive oil

1 large Vidalia onion, thinly sliced

1 Tbsp sugar

1 cup mayonnaise

1/2 cup chopped kalamata olives


In a large pot over high heat, bring eggs, vinegar, and enough 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.

Peel 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.

In a skillet over medium heat, cook prosciutto until crisp, about 1 1/2 minutes. Slice; set aside.

In same skillet, add olive oil and Vidalia onion; cook until softened, about 15 minutes.

Reduce heat to medium-low, add sugar; cook until onion is golden, about 15 minutes. Chop onion; set aside.

To 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.