Deviled Eggs With Crispy Prosciutto

Preheat an oven to 375°F (190°C). Line a baking sheet with parchment paper.

Arrange the eggs in a single layer in a saucepan just large enough to hold them. Add cold water to cover the eggs by at least 1 inch (2.5 cm) and bring to a boil over high heat. When the water reaches a full boil, remove the pan from the heat, cover and let stand for 15 minutes. Drain the eggs, then transfer to a bowl of ice water and let cool completely.

While the eggs are standing in the water, arrange the prosciutto slices in a single layer on the prepared baking sheet. Bake the prosciutto until dry and crispy, about 15 minutes. Transfer the prosciutto to a plate and let cool. When it has cooled, use your fingers to break the prosciutto into bite-size pieces. Set aside.

When the eggs are cool, roll each egg on your work surface to crack the shell. Carefully peel off the shell and discard. Using a sharp, knife, cut each egg in half lengthwise. Use a spoon to scoop out the yolks and set the egg white halves aside on a platter, hollow side up. Rub the yolks through a coarse-mesh sieve into a bowl. Add the mayonnaise, chives, minced parsley and lemon zest to the yolks and whisk until well combined and fluffy. Season to taste with salt and pepper and whisk again.

Spoon the yolk mixture into a pastry bag fitted with a medium plain tip. Pipe the yolk mixture into the egg white halves. (Alternatively, use a teaspoon to fill the egg halves.) Cover with plastic wrap and refrigerate until chilled, at least 1 hour. (The eggs can be refrigerated for up to 8 hours at this point.)

When ready to serve, top each egg half with an equal quantity of the prosciutto pieces. Sprinkle each egg half with minced chives and press a parsley leaf on top to garnish. Makes 16 deviled eggs.

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