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Categories:Viewed: 55 - Published at: 6 years ago
Ingredients
- 12 large eggs
- 2 tsp. white vinegar
- 1 slice prosciutto
- 1/4 c. olive oil
- 1 large Vidalia onion
- 1 tbsp. sugar
- 1 c. mayonnaise
- 1/2 c. chopped kalamata olives
Method
- 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.
