PROSCIUTTO AND EGG RECIPES

Name: Creamy Egg Salad
Prep time: 10 min
Total time: 10 min
Yield: 3 cups.
Ingredients: 3 ounces cream cheese, softened; 1/4 cup mayonnaise; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/4 cup finely chopped green or sweet red pepper; 1/4 cup finely chopped celery; 1/4 cup sweet pickle relish; 2 tablespoons minced fresh parsley; 8 hard-boiled large eggs, chopped

CREAMY EGG SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Creamy Egg Salad Recipe: How to Make It - Taste of Home image

I love the versatility of this creamy egg salad. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. —Cynthia Kohlberg, Syracuse, Indiana

Provided by Taste of Home

Categories Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 3 cups.

Number Of Ingredients 9

Ingredients

3 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped green or sweet red pepper
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 tablespoons minced fresh parsley
8 hard-boiled large eggs, chopped

Steps:

In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.

Nutrition Facts : Calories 228 calories, FatContent 19g fat (6g saturated fat), CholesterolContent 264mg cholesterol, SodiumContent 456mg sodium, CarbohydrateContent 6g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 9g protein.

KETO EGG CUPS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Keto Egg Cups Recipe | Food Network Kitchen | Food Network image

These delicious and portable keto-friendly cups are great at room temperature, making them the perfect on-the-go snack or lunch.

Provided by Food Network Kitchen

Total Time 45 minutes

Cook Time 30 minutes

Yield 3 servings

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter, melted
6 large thin slices prosciutto (about 1/3 pound)
1/3 cup shredded mozzarella
1/4 cup grated Parmesan
1/4 cup packed baby spinach leaves, chopped
1/4 cup roasted red peppers, chopped
6 large eggs
1/4 cup heavy cream
Kosher salt and freshly ground black pepper

Steps:

Position an oven rack in the center of the oven and preheat to 400 degrees F.
Brush 6 standard muffin cups with the butter (the butter will pool on the bottom of the cups, but that's okay). Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Divide the mozzarella evenly among the cups. Repeat with the Parmesan, spinach and roasted red pepper.
Whisk the eggs and cream in a large measuring cup or small pitcher; add some salt and a few grinds of pepper. Pour the egg mixture in each cup, making sure not to overfill.
Bake until the eggs are set and wobble only slightly, 10 to 12 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and transfer to a plate for serving.

Nutrition Facts : Calories 460, FatContent 35 grams, SaturatedFatContent 17 grams, CholesterolContent 470 milligrams, SodiumContent 1680 milligrams, CarbohydrateContent 5 grams, FiberContent 0 grams, ProteinContent 33 grams, SugarContent 2 grams

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