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  • Prep
    10 min
  • Total
    12 min
  • Servings
    12 devilled eggs

Loaded Deviled 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


  1. Preheat oven to 180°C (350°F).
  2. 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.
  3. On a working surface, cut eggs in half and gently scoop out yolks.
  4. Using a food processor, purée the egg yolks with Saputo Mascarpone cheese, paprika, hot peppers, and lemon juice until smooth. 
  5. Using a pastry bag, fill egg whites with yolk mixture. Garnish with prosciutto and chopped parsley.