Warm and Cheesy Stuffed Eggs

Warm and Cheesy Stuffed Eggs via The Yankee Chef, Jim Bailey

Warm and Cheesy Stuffed Eggs

Prep Time

20 minutes

Cook Time

30 minutes


12 people

The number two most requested recipe I have received is about stuffed eggs with the number one request (believe it or not) being Baked Beans. Many of the emails I get are people who are trying to replicate meals they had as a child or something their parents or grandparents made many years ago.

The recipe I am about to give you is a little off the beaten path, but I have taken a generational classic and made it into something I think you will enjoy and pass down to your children. It combines that great taste you had growing up with boosted flavor and a manner of serving that everyone will be asking about.

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  • 1 dozen large eggs
  • 3 tablespoons salt
  • 2 tablespoons butter or margarine
  • 4 thin slices prosciutto
  • 3 tablespoons cheddar cheese, grated
  • 4 teaspoons yellow mustard
  • 3 tablespoons sour cream
  • 1 tablespoon chopped chives, fresh or dried
  • 1/3 cup dried bread crumbs
  • 1-2 tablespoons Parmesan cheese
  • 1 teaspoon butter or margarine, melted


  • 1 Place 1 quart water in large saucepan and whisk in 3 tablespoons salt; whisk well. Bring to a boil over high heat and gently add the eggs. Reduce heat to medium and boil eggs 6 minutes.
  • 2 Take potto sink and let cold water run into the pan of eggs until eggs and water are cold. Meanwhile, in a large skillet over medium­-high heat, add 2 tablespoons butter until melted and sizzling.
  • 3 Add the prosciutto slices and cook until crisp on each side. Remove to paper towel lined plate to drain and cool.
  • 4 Remove eggs and peel. With a sharp knife, cut each egg lengthwise in half. Take a thin sliver of egg white off oppositeside of cut so that each egg half sits sturdily upright on a serving plate.
  • 5 With a teaspoon, remove cooked yolks into a bowl. In a mixing bowl, combine the yolks, cheese, mustard, sour creamand chives.
  • 6 Mix well and season to taste with salt and pepper. You can spoon the filling into each egg, using a piping bag or add to a large resealable plastic baggie and snip off a corner toact as a piping bag.
  • 7 After placing all eggs cut side up, pipe the filling into each evenly. Preheat broiler and position rack to lowest level.
  • 8 While the broiler is preheating, mix bread crumbs with Parmesan cheese and melted butter. Evenly sprinkle over the tops of each egg.
  • 9 Broil at least 3-inches from heat source 4­5 minutes, or until lightly browned on top. Remove and insert a piece of prosciutto into eachbroiled, stuffed egg to serve.


15 Apr

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