Deviled Eggs with Prosciutto

(by Sally Hurst)

(I garnish my deviled eggs with crisped up bits of prosciutto; otherwise this is the original recipe, in all of its Midwestern goodness.)

3 slices Serrano ham or prosciutto

12 large eggs 1/2 c. mayonnaise 2 t. cider vinegar pinch of sugar 3 t. yellow mustard salt and pepper to taste

Preheat oven to 400 F. and place ham or prosciutto slices on a foil-lined tray.

Bake for 10 minutes or until crisp, allow to cook, and break into pieces. Set aside.

Carefully place the eggs in cold water in a large saucepan.

Bring to the boil, cover, and turn off the heat.

Let eggs sit for 10 minutes, then drain and peel carefully.

Slice eggs in half lengthwise and carefully coax the yolks out into a large bowl.

Mix yolks with mayo, vinegar, sugar, and mustard, smashing into a paste with a fork.

Season to taste.

Pipe or spoon the yolk mixture back into the whites and refrigerate until ready to eat.

Just before serving, garnish with prosciutto.

Makes 24.

(Read The Blue Binder, the story that accompanies this recipe.)