Egg Salad Sandwiches with Prosciutto
Take a springtime staple to the next level with our Egg Salad Sandwiches with Prosciutto. Layer creamy, tangy egg salad with crispy prosciutto and a touch of spicy mustard on your favorite buns for a sophisticated twist on a classic lunchtime favorite.
Makes: 4 sandwiches
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Recipe Created By: Nick Castro
Featured In: Mississippi Farm Country
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Recipe Created By: Nick Castro
Featured In: Mississippi Farm Country
Ingredients
- 4 slices prosciutto (about ¼ pound)
- 8 eggs
- ⅓ cup mayonnaise
- 1 stalk celery, diced
- 2 teaspoons capers
- 2 tablespoons kosher dill pickles, chopped
- 2 teaspoons fresh dill, chopped
- ¼ cup plus 1 tablespoon Chinese-style spicy mustard, divided
- ½ teaspoon lemon zest
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 buns
Instructions
- Preheat oven to 375 degrees and line a half baking sheet with parchment paper. Place prosciutto slices on parchment paper in a single layer. Bake for 20 minutes, or until crispy, flipping halfway through.
- While prosciutto cooks, place the eggs in a medium pot and fill with enough water to cover the tops. Bring to a boil, then lower the heat to medium-high and cook for 10 minutes. While the eggs cook, fill a medium bowl with ice water. Transfer cooked eggs immediately to the bowl of ice water to cool for 2 to 3 minutes, then peel and discard egg shells.
- Dice eggs and place in a medium bowl. To the bowl of eggs, add the mayonnaise, celery, capers, pickles, dill, 1 tablespoon mustard, lemon zest, salt and pepper. Stir to combine, then set aside.
- To assemble the sandwiches, toast the buns, then spread about ½ tablespoon of mustard onto each side. Scoop ½ cup to ¾ cup of the egg salad onto the 4 bottom buns. Top each with 1 slice of crispy prosciutto and the top buns. Serve immediately.
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