PREV
Lunch time can be a struggle, but this classic Deli-Style Egg Salad with Crispy Prosciutto is super easy to prep for the week! I LOVE egg salad because it’s so versatile, high protein, and SO delicious. I like topping it with crispy prosciutto because it’s like a less messy and greasy version of bacon (which is also delicious on egg salad). I do light mayo and sometimes even replace most of the mayo with mashed avocado (see ingredients). You really can’t go wrong!
How It’s Made
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. While the eggs cook, you can make the 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.
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 as well as the mayonnaise, mustard, shallot, chives, salt and pepper.
Using a fork, mash 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 jalapeños and everything but the bagel seasoning on top too!
