MAKES: 12 egg salad cups (2 per serving) · PREP TIME: 15 minutes · COOK TIME: 12 minutes

Egg salad is one of my favorite lunches when I look in the refrigerator and see bare shelves staring back at me. Even when I am in desperate need of a trip to the grocery store, I always have eggs, condiments, and spices on hand. So egg salad is always an option, and it’s an option I love to take. If you don’t want to take the time to bake the prosciutto, you can just chop it up and mix it into the egg salad or use it as wraps for the salad.

INGREDIENTS

• 10 ounces thinly sliced prosciutto

• 6 hard-boiled eggs, roughly chopped

• ½ cup mayonnaise, store-bought or homemade (here)

• 2 tablespoons dill pickle relish

• 1 tablespoon Dijon mustard

• 1 teaspoon 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

DIRECTIONS

1. Preheat the oven to 400°F. Lightly oil a standard-sized 12-well muffin pan.

2. Make the prosciutto cups: Line each of the 12 wells of the muffin pan with a slice of prosciutto, or two if needed for coverage. Bake for 12 minutes, or until the prosciutto is crispy and slightly browned. Remove the prosciutto cups from the pan and let cool and crisp up.

3. Make the egg salad: In a medium bowl, mix the eggs, mayonnaise, relish, mustard, vinegar, dried minced onion, chives, and dill until the ingredients are well incorporated.

4. Divide the egg salad evenly among the 12 prosciutto cups. Garnish with fresh chives and dill before serving. Store leftovers in the refrigerator for up to 3 days.

tip: This is how I make the perfect hard-boiled eggs: Put the eggs in a large saucepan and cover with cold water. Be sure to add enough water so that the eggs are fully submerged. Over high heat, bring the water to a rolling boil. When the water is boiling, remove the pan from the heat, cover, and let sit for 12 minutes. Submerge the eggs in a cold-water bath before peeling.

PER SERVING:

CALORIES: 298

FAT: 23.6g

PROTEIN: 18.6g

TOTAL CARBS: 1.2g

FIBER: 0.2g

NET CARBS: 1g