Deli-Style Egg Salad with Crispy Prosciutto

Add eggs to a small saucepan and cover with cold water. Bring to a boil. Once the water is at a rolling boil, cover and remove from heat. Let the eggs sit for 12-14 minutes (less time for jammier egg yolks) and then immediately put them in an ice bath. To peel, roll the egg on the counter to break up the shell (don’t forget to crack the top and the bottom part of the egg too!). Using a spoon, gently lift the shell off the egg.

Slice each egg in half and place the just yolks in a small bowl. Using a fork, mash the yolks, mayonnaise, mustard, shallot, chives, salt and pepper until smooth. Finely chop the egg whites and mix in. Season to taste with salt and pepper.

Serve on a crispbread or your choice of bread and top with crispy prosciutto. I love adding pickled jalapenos and everything but the bagel seasoning on top too!

For Crispy Prosciutto: Preheat the oven to 400 degrees. Place parchment paper on a baking sheet. Add the prosciutto to the pan, forming it into a loose ball by bunching up the sides to prevent burning. Bake for 9-11 minutes until crispy.