We took a classic devilled egg and gave it some extra flavor with sun-dried tomatoes and prosciutto. If you don’t have fresh scallion or basil for this recipe, dried onion powder and dried basil will work, too!
Prep Time: 10 minutes
Cooking Time: 15 minutes if hard-boiling eggs
6 large eggs, hard-boiled
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon mayonnaise
1 tablespoon yellow mustard
1 whole scallion, minced
2 tablespoons sun-dried tomatoes, packed in oil, chopped
5 fresh basil leaves, minced
1 slice of prosciutto, torn into small pieces
1 teaspoon smoked paprika
Hard-boil eggs by placing eggs in a pot of cold water. Bring to a boil and once boiling, remove from the heat and cover with a lid. Allow eggs to rest in the hot water for 15 minutes, then run under cold water and cool before peeling.
Alternatively, hard-boil eggs in your Instant Pot Pressure Cooker by placing on the steam basket with 1 cup of water. Secure lid and cook on Manual, Low Pressure with the steam valve sealed, for 7 minutes, releasing the steam valve when the timer has reached “0” minutes. Run under cold water and allow to cool before peeling.
Peel hard-boiled eggs and slice each egg in half.
Remove the hard yolks from each egg half and add to a mixing bowl.
Add sea salt, black pepper, mayonnaise, yellow mustard, scallion, all of the sun-dried tomatoes except a teaspoon and basil to the yolks and mash up with a fork.
Scoop yolk mixture into each egg half, garnishing with a sprinkle of black pepper, sun-dried tomatoes and torn prosciutto.
Net Carbs: 1