Olive Tapenade Hummus Deviled Eggs with Crispy Prosciutto
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Olive Tapenade Hummus Deviled Eggs with Crispy Prosciutto

Prep: 20 minutes plus standing
Cook: 10 minutes • Serves: 12

12 Eggland’s Best Large Eggs
1 tablespoon Pompeian® Olive Oil
2 slices deli-sliced prosciutto, coarsely chopped
1/2 cup olive tapenade hummus
2 tablespoons olive oil mayonnaise
1 tablespoon chopped fresh chives

1.Heat large covered saucepot of water to a boil over high heat; add eggs and cook 10 minutes. Remove saucepot from heat; let stand 4 minutes. Transfer eggs to bowl of ice water; let cool 1 minute or until cool enough to handle.

2. In small skillet, heat oil over medium-high heat. Add prosciutto and cook 2 minutes or until crisp, turning once; transfer to paper towel-lined plate.

3. Peel eggs; cut each egg lengthwise in half. Carefully remove yolks and place in medium bowl; with fork, mash until smooth. Stir in hummus and mayonnaise; spoon into egg white halves. Top deviled eggs with prosciutto and chives.

Approximate nutritional values per serving (2 deviled eggs):
127 Calories, 10g Fat (2g Saturated), 188mg Cholesterol,
178mg Sodium, 2g Carbohydrates, 0g Fiber, 7g Protein

Chef Tip:
To make your own olive tapenade hummus, stir 1/2 cup classic hummus and 1 tablespoon jarred Kalamata olive tapenade or finely chopped Kalamata olives.