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.