Prosciutto and Arugula Deviled Eggs Recipe

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.

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Yield: 4

Prosciutto and Arugula Deviled Eggs Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

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Ingredients

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• 6 hard-boiled eggs
• 1 oz prosciutto, finely chopped
• 3 tablespoon light mayonnaise
• ½ teaspoon lemon juice
• 2 tablespoon finely chopped arugula
• ⅛ teaspoon black pepper
• ¼ teaspoon dry mustard

Instructions

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.