Start out by adding water to a pot on high heat and once it comes to a boil, add in 10 eggs (lightly stirring them in) and turn the heat down to a little under medium. Boil for 10 to 12 minutes (I cooked mine for 11 minutes) then let them rest in an ice bath. Once they’re cooled, crack them lightly on a hard surface, and then roll them lightly on that surface to crack the rest of the shell. (This makes them really easy to peel) Then cut them down the middle and pop out all of the yolks into a bowl. Mash them up with a fork and then stirring in between each ingredient, add: -2 tablespoons of melted butter (that’s been cooled to room temperature) -1/3 cup of Mayo -3 tablespoons of Heavy Whipping Cream -1 teaspoon of Honey (you can add more honey at the end if you want it to be sweeter) -1/3 cup of grated Parmesan -1/3 cup of Crispy Prosciutto (I get about 7 ounces of Prosciutto, cut it into small pieces, and cook it in a pan on medium heat until it’s extra crispy. Then save the leftovers for garnishing) -then season with salt, pepper and paprika. Stir it up and add the filling to the egg whites. When serving, garnish with: -your remaining crispy Prosciutto -some freshly shaved Parmesan -and fresh Thyme leaves. Enjoy💜 #appetizer #recipe #foodie #deviledeggs #food
