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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.

No nutrition information available for this recipe
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