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Prosciutto and Arugula Deviled Eggs

Prosciutto and Arugula Deviled Eggs
  • Prep 10 min
  • Total 20 min
  • Servings 12
Looking for something a little different than your standard Deviled Egg? These ones combine salty prosciutto and peppery arugula for a wonderful appetizer for any party.
By Scaron
Updated August 4, 2016


  • 6 eggs, hard-boiled
  • 1 oz prosciutto, finely chopped
  • 3 tbsp light mayonnaise
  • 1/2 tsp lemon juice
  • 2 tbsp finely chopped fresh arugula
  • 1/8 tsp black pepper
  • 1/4 tsp dry mustard


  • 1
    Cut the eggs in half and remove the yolks (drop them into a medium-sized bowl). Arrange the intact egg white halves on a plate and set aside.
  • 2
    To the egg yolks, add the prosciutto, mayonnaise, lemon juice, arugula, black pepper and dry mustard. Mash and stir with a fork until fully combined and somewhat smooth.
  • 3
    Divide the egg yolk mixture evenly between the egg white halves mounding it as necessary. Cover and chill until ready to serve.

Nutrition Information

No nutrition information available for this recipe
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