pat's Recipe

Caramelized Onion–Prosciutto Deviled Eggs

Category: Eggs

12 large eggs
2 teaspoon(s) white vinegar
1 slice(s) prosciutto
1/4 cup(s) olive oil
1 large Vidalia onion, thinly sliced
1 tablespoon(s) sugar
1 cup(s) mayonnaise
1/2 cup(s) chopped kalamata olives
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Directions

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

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Makes 24.