This Prosciutto and Arugula Deviled Eggs recipe is a lovely appetizer for any celebration, featuring salty prosciutto and peppery arugula in the creamy deviled egg filling.
When my friend came to visit this weekend, I don’t think she was expecting me to be recipe testing. But it was a rainy, dreary Sunday and that meant that heading to the zoo, the park or anywhere else outdoors was out. So, I whipped out my handy-dandy notebook and decided to test a few recipes.
This friend has known me since before I could really cook. In college, I tried. I really did. But it felt like recipes were written in some version of English I had never seen before. My friend was there when I eschewed cans of Spaghetti-O’s to make a fancy-pants pasta lunch that looked strangely like … Spaghetti-O’s (and she appropriately laughed at the time I spent creating from scratch what I already had). She braved my many vegetarian soups … which all tasted strangely similar. And then, when my cooking ambitions were replaced by frequent ventures for takeout, she and I supported each other as we dropped all the pounds.
So, this Sunday, she helped me eat my way through three deviled egg recipes that I’ve been working on. One was a fail — it happens. But the other two turned out perfectly. There was supposed to be a fourth but, well, it turns out that there is a such thing as too many eggs …
These are Will’s and my favorite of the bunch. I love the nuanced combination of flavors in these Prosciutto and Arugula Deviled Eggs. They’re a little salty and peppery … but not too much of any flavor. It’s subtle, but still a step up from the ordinary.
These would be a fantastic addition to any Easter spread.
Prosciutto and Arugula Deviled Eggs Recipe
- 6 hard-boiled eggs
- 1 oz prosciutto finely chopped
- 3 tbsp light mayonnaise
- 1/2 tsp lemon juice
- 2 tbsp finely chopped arugula
- 1/8 tsp black pepper
- 1/4 tsp dry mustard
- 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.
- 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.
- Divide the egg yolk mixture evenly between the egg white halves mounding it as necessary. Cover and chill until ready to serve.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.