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Deviled Eggs with Sun-Dried Tomato & Prosciutto

Serves 12

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.


Calories: 51
Carbs: 1
Net Carbs: 1
Protein: 4
Fat: 4