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12 devilled eggs
2 slices of prosciutto
6 hard-boiled eggs
80 mL (1/3 cup) Saputo Mascarpone cheese
60 mL (1/4 cup) mayonnaise
5 mL (1 tsp) paprika
15 mL (1 tbsp) pickled hot peppers, chopped
10 mL (2 tsp) lemon juice
10 mL (2 tsp) fresh parsley, chopped
Preheat oven to 180°C (350°F).
Place prosciutto slices on an oven-safe baking sheet lined with parchment paper and cook in the centre of the oven for about 6 minutes. Let dry then crumble into small pieces.
On a working surface, cut eggs in half and gently scoop out yolks.
Using a food processor, purée the egg yolks with Saputo Mascarpone cheese, paprika, hot peppers, and lemon juice until smooth.
Using a pastry bag, fill egg whites with yolk mixture. Garnish with prosciutto and chopped parsley.