Prosciutto Devil Eggs


  1. In a sauté pan over medium heat add one tablespoon of olive oil with arugula, salt, and pepper. Cook for 2-3 minutes. Remove arugula from pan and drain excess water from arugula.
  2. Cut eggs in half and remove yolks into a mixing bowl. Make sure to make a slight slice in the bottom of each half to make a flat surface for the egg to sit.
  3. Whip together the yolk, arugula, ricotta, mayonnaise, and lemon juice. Refrigerate for 15 minutes to firm.
  4. Cut prosciutto into small julienne. Heat remaining olive oil in sauté pan over medium high heat and add prosciutto. Cook until crispy. Remove from pan and drain excess oil.
  5. Place yolk filling into a piping bag with star tip. Portion into each egg half then garnish with crispy prosciutto and take a bite.


  • 12 ea Nature's Best Dairy® Egg(s), hard boiled, peeled
  • 1/4 cup Peak Fresh Produce® Arugula, chopped
  • 1 oz Piancone® prosciutto, sliced
  • 2 tbsp Roma® Oil, Olive
  • 1/8 tsp Magellan® sea salt
  • 1/8 tsp Magellan® Black Pepper, ground
  • 2 tbsp Roma ricotta cheese
  • 1 tbsp West Creek® Mayonnaise
  • 1/2 tsp Ascend® Juice, Lemon