We’ve all had that moment: you open the fridge for lunch, only to be greeted by near-empty shelves and the looming need for a grocery run. But what if I told you that even on those days, a truly spectacular meal is just minutes away? Enter these Crispy Prosciutto Egg Salad Cups. This recipe takes the humble, comforting egg salad—a dish I can always whip up from pantry staples—and gives it a seriously glamorous, low-carb makeover. By swapping bread for salty, oven-crisped prosciutto, we create an irresistible combination of creamy, savory filling and a crunchy, edible cup. It’s an elegant appetizer, a protein-packed lunch, and a testament to the magic you can make with just a few simple ingredients.
Ingredients
• 10 ounces / 283g thinly sliced prosciutto
• 6 large hard-boiled eggs, roughly chopped
• ½ cup / 115g mayonnaise
• 2 tablespoons / 30g dill pickle relish
• 1 tablespoon / 15g Dijon mustard
• 1 teaspoon / 5ml apple cider vinegar
• 1 tablespoon dried minced onion
• 1 tablespoon chopped fresh chives, plus more for garnish
• ½ teaspoon chopped fresh dill, plus more for garnish
Instructions
1. Directions
2. Prepare the oven and muffin pan: Preheat your oven to 400°F / 200°C. Lightly grease a standard 12-cup muffin pan to prevent sticking.
3. Form the prosciutto cups: Gently press a slice of prosciutto into each muffin cup, lining the bottom and sides. Overlap with a second slice if needed to ensure full coverage.
4. Bake to crispy perfection: Place the pan in the preheated oven and bake for 10-12 minutes, or until the prosciutto is browned and delightfully crispy. Carefully remove the finished cups from the pan and set them on a wire rack to cool completely.
5. Mix the egg salad: While the prosciutto bakes, combine the chopped hard-boiled eggs, mayonnaise, dill relish, Dijon mustard, apple cider vinegar, dried minced onion, chives, and dill in a medium bowl. Stir until everything is evenly mixed.
6. Assemble and serve: Spoon the creamy egg salad mixture evenly into the cooled, crispy prosciutto cups. Garnish with a sprinkle of fresh chives and dill, and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Information
• Nutrition Information
• MAKES: 12 egg salad cups (2 per serving)
• PREP TIME: 15 minutes
• COOK TIME: 12 minutes
• PER SERVING
• CALORIES: 298
• FAT: 23.6g
• PROTEIN: 18.6g
• TOTAL CARBS: 1.2g
• FIBER: 0.2g
• NET CARBS: 1g
Pro Tips
• For perfect, easy-to-peel hard-boiled eggs, place them in a saucepan, cover with cold water, and bring to a rolling boil. Immediately remove from heat, cover, and let stand for 12 minutes before transferring to an ice bath.
• The egg salad filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. For the best texture, bake the prosciutto cups just before you plan to serve.
• Feel free to customize your filling! For extra crunch, mix in a finely chopped celery stalk. For a smoky flavor, add 2 tablespoons of crumbled bacon.
FAQ
Q: Are these prosciutto egg salad cups keto-friendly
A: Yes, these egg salad cups are an excellent keto-friendly and low-carb option. By replacing bread with crispy prosciutto, each serving contains only 1 gram of net carbs, making it a perfect fit for a ketogenic diet.
Q: Can I make this recipe ahead of time
A: You can prepare parts of this recipe in advance. The egg salad filling can be made up to 2 days ahead and stored in the refrigerator. However, for the best texture and crispiness, it is recommended to bake the prosciutto cups just before you plan to serve them.
Q: How do I stop the prosciutto cups from sticking to the pan
A: To ensure your prosciutto cups don’t stick, you should lightly grease the muffin pan before pressing the prosciutto slices into each cup. This will help them release easily once they are baked and crispy.
Q: What are some variations for the egg salad filling
A: You can easily customize the filling. For added crunch, mix in a finely chopped celery stalk. For a smoky flavor, try adding 2 tablespoons of crumbled bacon to the egg salad mixture.
